- A large Frying Pan or Wok
- 1 lb bacon
- 2 medium butternut squashes
- 1 bunch of kale (chopped)
- 3-5 cloves of garlic (minced)
- 1 small bag of broccoli/carrot slaw mix (or any other crunchy veggies you’d like!)
- Olive Oil
- Balsamic Vinegar
- Salt/Pepper to taste
This one’s simple, easy and delicious! Serves at least 4.
- Start by cutting the squash in half and scooping out the guts/seeds. Then cut it up into cubes.
- Bring a large pot of water to boil and add squash. Boil squash until the cubes are just starting to get soft. Don’t let them overcook and get mushy!
- While the squash is boiling, dice and pan fry the bacon until brown in a large frying pan. Set the bacon aside but save the grease in the pan.
- Check the squash. If it’s done, drain it and set it aside.
- Saute the garlic and the slaw mix (or crunchy veggies of your choice) for a minute or two.
- Add the squash and bacon. Then add all the kale. Mix everything together as best you can (the pan should be pretty full!). Saute everything together until the kale has wilted.
- Put everything in a large mixing bowl. Drizzle olive oil over the top (as much or as little as you want, just don’t overdo it!) and add 1-2 tbsp of balsamic vinegar (you can add more if like). Add sea salt and fresh ground black pepper to taste.
- Mix together and voila, you’ve got a delicious squash saute!
Contributed by Zach