Heat oil in a large skillet over medium heat. Add veggie spirals. Cook until tender and beginning to brown, stirring occasionally. Remove from skillet; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This recipe offers a burst of fall flavor and is the perfect plant-based pairing.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Gustare Vita extra virgin olive oil | ||
| 1 (12 oz.) pkg. frozen butternut squash veggie spirals, thawed | ||
| 1 tbsp. Hy-Vee salted butter | ||
| 2 tbsp. Hy-Vee roasted & unsalted pepitas | ||
| 1 tbsp. minced fresh sage | ||
| 3 oz. Soiree shaved Parmesan cheese | ||
| 2 oz. pomegranate arils | ||
| Coarsely ground Hy-vee Mediterranean sea salt | ||
| Coarsely ground Hy-Vee black pepper |
Things To Grab
- Large skillet
Directions
Melt butter in the same skillet. Add pepitas and sage. Cook 1 minute or until butter is browned and fragrant and pumpkin seeds are toasted, stirring constantly. Return veggie spirals to skillet; toss until evenly coated.
Remove skillet from heat. Add cheese; toss to combine. Spoon into serving bowls. Garnish with pomegranate arils, if desired. Season to taste with salt and pepper.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 25mg
- Sodium: 290mg
- Total Carbohydrates: 16g
- Protein: 9g
Daily Values
0%
Iron 6%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 6%