Butternut Squash with Kale, Walnuts & Bacon

We created this recipe in November for our Thanksgiving dinner. I find that when you dress kale with a touch of sweetness, even the most picky eaters will gobble it up (pun intended 🙂 ). The roasted squash and honey gives this dish its sweetness….and admittedly, adding a little crisped, salty bacon doesn’t hurt either. YUM!

Butternut Squash with Kale, Walnuts & Bacon
by Debbie Steinbock

Ingredients:
½ cup walnuts
5 slices uncured, nitrate free bacon
4 cups diced butternut squash
¼ cup olive oil
½ tsp. allspice
½ tsp. coriander
½ tsp. paprika
½ tsp. sea salt
1 bunch Lacinato kale, de-stemmed and cut into 2” pieces

dressing:
¼ cup olive oil
1 Tbsp. honey
2 tsp. fresh lemon juice
½ tsp. cinnamon
½ tsp. coriander
½ tsp. salt

Method:

1. Preheat the oven to 400 degrees.
2. Position a rack in the center of the oven and toast the walnuts on a baking sheet for approximately 5-7 minutes; chop walnuts into small pieces once cooled.
3. Place the bacon in the oven on a baking sheet lined with parchment paper and cook until browned and crispy, flipping at least once; dice bacon into small pieces once cooled.
4. In a small bowl, combine the allspice, coriander, paprika, and sea salt; in a large bowl combine the butternut squash with the olive oil and then add the spice mixture, coating evenly. Place the butternut squash in a single layer on a baking sheet lined with parchment paper and roast (stirring every 10-minutes) for approximately 25-30 minutes or until browned and soft.
5. Meanwhile, place a small amount of water in a large pan and steam the kale until tender and bright green. Drain the water and allow the kale to cool; press out any excess water from the kale.
6. To make the dressing, combine the olive oil, honey, lemon juice, cinnamon, coriander, and salt in a small bowl.
7. In a large serving bowl, add the roasted squash, kale, walnuts and bacon and gently toss everything with the dressing. Serve warm.