Pinterest is really starting to interfere with the original purpose of this blog, which was to clear out some of the recipes I hoard (like years of Everyday Food magazines and other things I have ripped out of magazines over the years). But I keep finding fun things I want to make on Pinterest and that interferes with my progress on the paper recipe pile.
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| Cubed pancetta |
In case you are wondering, you can get pancetta at the deli counter (not the meat counter, which is where I went first). I asked for “thick slices” and he asked me how many slices I wanted – I opted for two slices and that seemed to work out just fine. I’m not sure how I felt about the sherry vinegar, but all in all I think it turned out pretty well. I served it (for myself) with an over-easy egg, and the rest I donated to a friend who I was visiting.
Butternut squash, kale, and pancetta hash
Serves: 4-6
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| Saute action |
Source: In Sock Monkey Slippers via Pinterest
Ingredients
1 pound butternut squash, peeled and cubed
1 bunch kale, cut into bite-sized pieces
1 garlic clove, minced
1/4 pound thick sliced pancetta, cut into small cubes
1/4 cup water
2 teaspoons sherry vinegar
Salt and pepper to taste
Directions
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| Dinner (or breakfast)! |
1. Place the cubed 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.
2. Place the butternut squash and garlic in the saute pan and reduce heat to medium. Saute the squash, stirring frequently, until the squash is tender but not yet cooked completely, about 10-15 minutes.
3. Add the 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 wilted, and the squash is fork tender, about 5 minutes. Return the pancetta to the pan and stir to combine.
Add salt and pepper to taste, and enjoy!
Kara Cooks and Eats 