Make this for Thanksgiving! I promise you won't regret making this for everyone. This was so yummy with the mix of sweet and salty. The perfect side dish that just different enough from the typical Thanksgiving foods.
Note: be sure to cook the butternut squash pretty much all the way through when it's on the skillet. This way, when you bake it, it won't take as much time, and you won't have to play the guessing game as to whether or not it's cooked all the way through. I added the chicken broth to add a little moisture, but you can feel free to take it away (or add more).
Ingredients
1 package of center cut bacon (cooked and cut into chunks)
6-8 cups fresh chopped kale
1 butternut squash (peeled, seeded and cut into chunks)
1 white onion (diced or sliced)
1 cup low sodium chicken broth
1 cup shredded gouda cheese
1/2 cup pecans (chopped)
Directions
Cook the bacon in skillet.
Set the cooked bacon on a plate lined with paper towels.
Keep most of the bacon grease in the skillet and cook down the kale (about 5 or so minutes).
Scoop all of the kale into a lasagna dish.
In the same skillet, cook the butternut squash, onion and 1/2 cup of broth over medium heat for about 10-20 minutes (this depends on how big or small you cut the squash pieces).
After the squash is mostly cooked through, add it to the lasagna dish.
Mix in the bacon, pecans, cheese and the rest of the broth.
Bake at 350 for 10-20 minutes (again, this depends on the squash... you want it to be really tender but not total mush)
Serves 10 (as a side dish)
Nutrition Facts (1 serving)Calories: 183 Carbs: 16g Fat: 11g Protein: 10g
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