Butternut squash is a winter squash that peels easily. It can be roasted, baked, boiled, steamed or fried. It has a sweet, mild flavor that pairs well with greens, onions, sausage and other fall flavors. This recipe can be made using bacon or sausage, but it is just as delicious without these ingredients. If you are vegan, simply omit the cheese and substitute additional olive oil to taste. The red pepper can be omitted as well if you are not fond of spicy flavors.
Instructions
Preparation
1. Using a vegetable peeler, peel your butternut squash until it is free of skin. Cut off the rind at the top and bottom of the squash and dice the remainder into 1-inch cubes. Set aside.
2. Dice the onion and herbs (if you are using fresh herbs).
3. Dice the bacon or crumble the sausage, if using. Make sure to thoroughly clean any surfaces that the bacon or sausage has come into contact with.
4. Rinse the greens thoroughly, making sure they are free of grit. Remove the tough stems, if using mature chard or kale. Dry and tear into bite-sized pieces.
5. Add olive oil to your saute pan over medium heat. When it shimmers, add bacon or sausage and fry until the bacon is crisp or the sausage is well-browned. If not using bacon or sausage, skip ahead to next step.
6. Add onion, herbs, red pepper (if using), salt and pepper to the pan. Cook for 10 minutes, or until the onion is golden. Stir frequently to avoid burning.
7. Add squash. Reduce heat to low and cover, stirring occasionally. If the squash starts to stick to the pan, add chicken or vegetable stock, white wine, whiskey or water to it in order to deglaze it. Simmer for 20 to 30 minutes, or until squash is tender.
8. Add greens. Cover and simmer for 2 minutes, or until greens are wilted.
9. Add grated Parmesan cheese to taste and serve.
Tags: , minutes until, onion herbs, using bacon,
