- 1 small (around 1 pound) butternut squash
- 1/4 pound thick sliced pancetta or bacon
- 1 bunch kale
- 1 garlic clove
- 1/4 cup water
- 2 teaspoons sherry vinegar
- salt and pepper to taste
- Peel and cube butternut squash; discard seeds. You can microwave the entire squash for 1 minute to soften the skin before peeling to make the squash easier to cut. With a knife, shred the kale into bite-sized pieces; avoid any tough stems. Peel and mince the garlic. Set aside.
- With a knife, slice the bacon into small cubes. Place the bacon in a large saute pan over medium-high heat. Cook until the fat in the pancetta has rendered and the bacon becomes crisp. While keeping the renderings in the pan, remove the pancetta to a plate and set aside.
- Place the butternut squash and garlic in the saute pan and reduce heat to medium. Saute the squash, stirring frequently, until the tender but not yet cooked completely,10 to 15 minutes. Add kale, water, and vinegar; stir and scrape the bottom of the pan to remove any cooked bits. Cook until the water has absorbed, the kale has welted and the squash is fork tender, about 5 minutes. Return the bacon to the pan and toss to combine. Taste and add salt and pepper as needed. Serve.
photo and recipe – steelehousekitchen.com