3115. SHRIMP with BACON-DELICATA SQUASH CREAM SAUCE on CABBAGE NOODLES

serves four


1 large or 2 small delicata squash
olive oil, for roasting squash
salt and pepper, to taste
4 slices bacon
1/2 onion, finely diced
handful mushrooms, sliced
3 garlic cloves, minced
1 can coconut milk
1 1/2 – 2 lbs. shrimp; peeled, deveined, rinsed, and patted dry
pastured butter, coconut oil, or cooking fat of choice
1 head cabbage, sliced into super thin ribbons.

Roast squash. Preheat oven to 425°F. Trim ends of squash, halve, then scoop out seeds with a spoon. Drizzle olive oil over and sprinkle with salt and pepper. Put squash in a baking pan and roast for 20-30 minutes, or until super soft when squeezed. Let cool, then scoop out flesh and mash with a fork. Set aside.

In large skillet, cook bacon over medium-high heat. When fat renders, add onion and mushrooms. When onion is translucent, add garlic, cooking for 1-2 minutes, then add mashed squash. Pour coconut milk in a 1/2 cup at a time, or until it reaches the consistency you desire. Turn heat down to low and let simmer.

In another large skillet, melt a tablespoon of butter/oil. Sprinkle shrimp with salt and pepper and add to pan. Cook on one side for 2-3 minutes then flip and continue cooking for another 2-3 minutes, or until pink, being careful not to overcook. Remove shrimp from pan to a plate and wipe out the pan with paper towels.

In cleaned out pan, melt 2 tablespoons butter/oil and add shredded cabbage. Sprinkle cabbage with salt and pepper, and toss with the cooking fat for 5-6 minutes or until cabbage noodles soften. Pile the noodles on a plate, top with a heap of sauce, and a handful of shrimp.


bacon recipe courtesy of: The Paleo Periodical, December 22, 2011

3016. CONCHIGLIE with DELICATA SQUASH, BACON, LEEKS and ESCAROLE

3 small or 2 large delicata squash, cut into 1/2 inch thick rings, seeds removed
extra virgin olive oil
1/2 pound bacon, cut into 1/2 inch wide strips
2 large leeks, thinly sliced and washed (see note above)
1/2 head of escarole, washed and thinly sliced
1/2 pound fresh ricotta
1 pound conchiglie

Preheat over to 400°. Put a large pot of water on to boil for the pasta.

Toss delicata rings with olive oil and salt and pepper. Arrange on a single layer on a baking sheet and roast for about 25 minutes, or until golden brown on both sides (you will need to turn the rings halfway through cooking) and tender. When squash is cool enough to handle cut rings into bitesize pieces. (You can return the squash to the oven to keep it warm if you finish this step before the rest of the dish is ready.)

In the meanwhile saute the bacon in a large skillet until crisp. Trasfer to a plate, reserving the fat. Cook leeks in bacon fat until very wilted and begining to carmelize. Add escarole and continue cooking until very soft. Taste for seasoning and add salt and pepper if needed.

Cook the pasta until al dente while sauteeing the greens. Drain it in a colander and return to the pot. Stir in ricotta until pasta is well coated. Add greens, squash, and bacon and stir. Serve immediately.


bacon recipe courtesy of: Eclectic Mom, October 23, 2012