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Creamy Butternut Squash with Mushroom-Kale Ragu
Recipes
Creamy Butternut Squash with Mushroom-Kale Ragu
4 servings
30 minutes total

Ingredients

  • 1 shallot
  • 6 cloves garlic
  • 12 oz whole portabella mushrooms
  • 1 bunch fresh kale
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 tablespoon reduced-sodium soy sauce (or liquid aminos)
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon kosher salt
  • 8 oz plant-based chive cream cheese
  • ½ cup warm water
  • 1 ½ packages butternut (or zucchini) squash spirals (about 14 oz)
  • ½ teaspoon nutritional yeast (optional for garnish)

Steps

    1. Chop shallot (3 tablespoons) and garlic (1 tablespoon) finely. Remove gills and stems from mushrooms; cut mushroom caps into ½-inch cubes. Remove stems from kale and chop leaves finely (4 cups).
    2. Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add shallots and garlic; cook and stir 2 minutes. Add mushrooms, thyme, and oregano; cook 4–5 minutes, stirring occasionally, until mushrooms have released all their liquid. Add soy sauce, vinegar, kale, and salt to pan; cook 5 minutes, stirring occasionally, until kale has softened. Remove from heat.
    3. Meanwhile, place squash spirals in microwave-safe bowl. Cover loosely and microwave on HIGH 4 minutes or until crisp-tender. Whisk cream cheese and water in large bowl until creamy. Add squash to cream cheese sauce and toss to coat. Top squash with mushroom-kale mixture. Sprinkle with nutritional yeast, if using. Serve
    Chef's Tip: Stir in about 8 oz tofu or pea-protein crumbles in step 2 for added protein.

Amount per ¼ recipe serving: Calories 220, Total Fat 14g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 750mg, Total Carb 24g, Fiber 8g, Sugars 8g, Protein 7g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 15%