{"product_id":"fig-balsamic-reserve-vinegar-375-ml","title":"Fig Balsamic Reserve Vinegar 375 Ml","description":"\u003cdiv class=\"fst-description\"\u003e\n\u003cp\u003eEnjoy Fig Balsamic Reserve Vinegar with the serving idea below.\u003c\/p\u003e\n\u003csection class=\"fst-recipe\"\u003e\u003ch3\u003eRecipe to try\u003c\/h3\u003e\n\u003ch4\u003eButternut Squash \u0026amp; Kale Loaded Baked Potatoes with Fig Balsamic Reserve Vinegar\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eServes:\u003c\/strong\u003e 4\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tablespoons Fig Balsamic Reserve Vinegar\u003c\/li\u003e\n\u003cli\u003e1 tablespoon \u003ca href=\"\/products\/arbequina-extra-virgin-olive-oil-375ml\"\u003eArbequina Extra Virgin Olive Oil\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e⅛ teaspoon \u003ca href=\"\/products\/black-peppercorn-ground-fine\"\u003eBlack Peppercorn Ground Fine\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e2 cups peeled butternut squash, cut into ½-inch cubes\u003c\/li\u003e\n\u003cli\u003e2 cups chopped kale, tough stems removed\u003c\/li\u003e\n\u003cli\u003e1 tablespoon neutral cooking oil\u003c\/li\u003e\n\u003cli\u003e4 medium baking potatoes\u003c\/li\u003e\n\u003cli\u003e½ cup sour cream\u003c\/li\u003e\n\u003cli\u003e2 tablespoons chopped fresh chives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eWhisk the featured balsamic with the olive oil and black pepper.\u003c\/li\u003e\n\u003cli\u003eHeat the oven to 400°F. Pierce the potatoes and bake for 50–65 minutes, until easily pierced with a fork.\u003c\/li\u003e\n\u003cli\u003eHeat 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.\u003c\/li\u003e\n\u003cli\u003eSplit 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.\u003c\/li\u003e\n\u003c\/ol\u003e\u003c\/section\u003e\n\u003c\/div\u003e","brand":"Fuquay Spice and Tea","offers":[{"title":"375ml","offer_id":45714544689238,"sku":"FST-000662","price":21.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0742\/8312\/2774\/files\/fst-dark-balsamic-vessel-and-bowl-20260916.png?v=1789523473","url":"https:\/\/fuquay-spice-and-tea-2.myshopify.com\/products\/fig-balsamic-reserve-vinegar-375-ml","provider":"Fuquay Spice and Tea","version":"1.0","type":"link"}