Butternut Squash Kale and Pancetta Hash
If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your collection, Butternut Squash Kale and Pancetta Hash might be a recipe you should try. One serving contains 147 calories, 5g of protein, and 8g of fat. This recipe serves 6 and costs $1.18 per serving. 2034 people were glad they tried this recipe. This recipe from In Sock Monkey Slippers requires butternut squash, garlic clove, water, and pancetta. It works well as a side dish. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns an amazing spoonacular score of 89%. Similar recipes include Kale, Butternut Squash, and Pancetta Pie, Butternut Squash Hash with Apples, Sausage and Kale, and Tri-Color Potato Hash with Kale & Pancetta.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 small (around 1 pound) butternut squash
1 garlic clove
1 bunch kale
1/4 pound thick sliced pancetta
salt and pepper to taste
2 teaspoons sherry vinegar
1/4 cup water
Equipment:
microwave
knife
frying pan
Cooking instruction summary:
Peel and cube butternut squash; discard seeds. You can microwave the entire squash for 1 minute to soften the skin before peeling to make the squash easier to cut. With a knife, shred the kale into bite-sized pieces; avoid any tough stems. Peel and mince the garlic. Set aside.With a knife, slice the pancetta into small cubes. Place the pancetta in a large saute pan over medium-high heat. Cook until the fat in the pancetta has rendered and the pancetta becomes crisp. While keeping the renderings in the pan, remove the pancetta to a plate and set aside.Place the butternut squash and garlic in the saute pan and reduce heat to medium. Saute the squash, stirring frequently, until the tender but not yet cooked completely,10 to 15 minutes. Add kale, water, and vinegar; stir and scrape the bottom of the pan to remove any cooked bits. Cook until the water has absorbed, the kale has welted and the squash is fork tender, about 5 minutes. Return the pancetta to the pan and toss to combine. Taste and add salt and pepper as needed. Serve.
Step by step:
1. Peel and cube butternut squash; discard seeds. You can microwave the entire squash for 1 minute to soften the skin before peeling to make the squash easier to cut. With a knife, shred the kale into bite-sized pieces; avoid any tough stems. Peel and mince the garlic. Set aside.With a knife, slice the pancetta into small cubes.
2. Place the pancetta in a large saute pan over medium-high heat. Cook until the fat in the pancetta has rendered and the pancetta becomes crisp. While keeping the renderings in the pan, remove the pancetta to a plate and set aside.
3. Place the butternut squash and garlic in the saute pan and reduce heat to medium.
4. Saute the squash, stirring frequently, until the tender but not yet cooked completely,10 to 15 minutes.
5. Add kale, water, and vinegar; stir and scrape the bottom of the pan to remove any cooked bits. Cook until the water has absorbed, the kale has welted and the squash is fork tender, about 5 minutes. Return the pancetta to the pan and toss to combine. Taste and add salt and pepper as needed.
6. Serve.
Nutrition Information:
covered percent of daily need
