In honour of Canadian Thanksgiving which is this weekend, I made an autumn harvest side dish using the squash and apples currently in season with kale and sage from my garden. Oh, and also some bacon and some cider, because everything is better with bacon, and we all like an excuse to buy Strongbow right?
This would be a great addition to any turkey dinner, the apples, apple cider and apple cider vinegar really enhance the sweetness in the squash, and the sage would blend well with a classic stuffing. I used acorn squash for this recipe, but other winter squashes would substitute well.
[print_this]Braised Squash with Bacon, Kale and Apples
Loosely adapted from this Cooking Light recipe.
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.[/print_this]
For more Fall recipes and Cooking Ideas, check out 5 Things to Cook this Fall