The other night, I made one of the recipes I included in my cookbook, You Got To Eat Something.
Since my book doesn’t have any pictures, I thought I’d provide some here. First off, this recipe has only six ingredients: butternut squash, red cooking wine, kale, pancetta, water, and garlic.
Medium butternut squash
Bundle of kale
Garlic clove diced (essentially a teaspoon)
1/4 pound pancetta
1/4 cup water
Tablespoon red wine vinegar
Using a vegetable peeler, peel the skin off the butternut squash. I suggest first to cut off the tip and bottom. Cut the squash into discs no more than an inch thick. Spoon out the seeds and throw them away, then cut each disc into cubes. You want small cubes so that the squash gets thoroughly cooked. Lay the cubes out on a baking sheet and bake in the oven at 400° for 10-15 minutes.
Take each stem of kale and cut the leaf away, then throw away the stems. Chop the kale leaves up into fine pieces. Set aside.
As the squash is baking. Heat a large pan for a minute, then throw in the diced pancetta and garlic. Saute over medium heat for no less than ten minutes. Splash in the red wine vinegar to keep the pancetta and garlic from sticking to the pan.
Remove the squash cubes from the oven and add to the pan. Stir it all together for about 5-10 minutes, then add kale and water. The water will be absorbed and cooked off, the kale wilted, and the squash soft.
This recipe is meant to serve two people, so I’d advise just doubling the recipe to serve 4-6. Also, there’s never a reason to not add more pancetta.
I like to add an egg atop the hash.