Recipe Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 5 cups frozen diced butternut squash
- 1 tablespoon minced fresh thyme, divided, plus more for garnish
- 3 cups low-sodium vegetable broth
- 1 cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 1/2 (40-ounce) bag Fortune Avenue Vegetable Potstickers
- 2 1/2 cups frozen chopped kale, thawed and drained
- 1 cup panko bread crumbs
- 1/4 cup unsalted butter, melted
Recipe Directions
- Preheat oven to 375°F and grease a 9x13-inch baking dish with nonstick cooking spray.
- Heat oil in large skillet over medium-heat. Add garlic and cook until fragrant, about 30 seconds. Stir in butternut squash and 1 teaspoon of thyme and cook, stirring frequently, until squash is tender, about 8 to 10 minutes.
- Combine squash mixture, broth and Parmesan cheese in blender and blend until a smooth sauce forms, about 1 minute. Season with salt and pepper.
- Combine sauce, potstickers and kale in large bowl. Transfer mixture to prepared baking dosh in an even layer.
- Mix bread crumbs, butter and thyme in small bowl. Sprinkle bread crumb mixture evenly over potsticker mixture. Bake 20 to 30 minutes, or until breadcrumbs are golden-brown and potstickers are fully heated through. Garnish with additional thyme and serve.
