Roasted Butternut Squash and Kale Tortellini Salad
This leftover dish is simple, yummy, and vegetarian/vegan friendly!
Ingredients:
2 cups of fresh/frozen Cheese Tortellini’s
3 – 4 cups of Butternut Squash (cubed)
1 Shallot (or very small Red Onion) (thinly sliced)
1 – 2 Cloves of Garlic (thinly sliced)
2 – 3 cups of Kale (cleaned/hard stems removed/cut into bite size pieces)
2- 3 tablespoons of Olive oil (drizzle for baking Butternut Squash and a drizzle for sauteing Kale/Shallots/Garlic)
Asiago Cheese for Topping
Go HERE for the full recipe from Supper With Michelle
[Photo via Supper With Michelle]
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