Fig Balsamic Reserve Vinegar 375 Ml

Recipe to try

Butternut Squash & Kale Loaded Baked Potatoes with Fig Balsamic Reserve Vinegar

Serves: 4

Ingredients

• 2 tablespoons Fig Balsamic Reserve Vinegar
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• ⅛ teaspoon Black Peppercorn Ground Fine
• 2 cups peeled butternut squash, cut into ½-inch cubes
• 2 cups chopped kale, tough stems removed
• 1 tablespoon neutral cooking oil
• 4 medium baking potatoes
• ½ cup sour cream
• 2 tablespoons chopped fresh chives

Method

1. Whisk the featured balsamic with the olive oil and black pepper.
2. Heat the oven to 400°F. Pierce the potatoes and bake for 50–65 minutes, until easily pierced with a fork.
3. Heat the neutral oil in a large skillet over medium heat. Add peeled butternut squash, cut into ½-inch cubes. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water. Stir in chopped kale, tough stems removed and cook until wilted.
4. Split the potatoes and fluff the centers. Toss the cooked vegetables with the seasoning mixture and spoon over the potatoes. Top with sour cream and chives.