Saturday, June 12, 2010


serves four

1 tablespoon olive oil
2 slices of bacon, diced
1/2 small onion, diced
1 acorn squash (other winter squashes could be substituted)
4 sage leaves, chopped
salt and pepper
1/3 cup apple cider (strongbow!)
1 tablespoon apple cider vinegar
1 apple, peeled and diced
2 cups kale, stems removed and roughly chopped

Wash and peel squash. Cut in half and scoop out the seeds then chop into 1″pieces. Heat olive oil in a medium dutch oven to medium low and add bacon. Cook until crisp, stirring to cook evenly. Remove bacon and set aside. Add onions and cook for 3 minutes. Add squash, sage and a pinch of salt and pepper. Stir to coat squash in oil and onion and then add vinegar and cider. Cover and bring to a simmer. Cook for 25 minutes. Add in apple and cook for another 10, then stir in kale. Cook for 10 minutes. With a potato masher, roughly mash it (really rough, think 10 seconds). Taste and add salt as needed. Serve with bacon on top.

bacon recipe courtesy of: Katerina, Daily Unadventures in Cooking, October 9, 2009,

No comments: