Butternut Squash, Kale and Canadian Bacon

0 Reviews

SERVINGS

10

PREP TIME

15 min

TOTAL TIME

15 min

GLUTEN FREE

NO

This wholesome side dish featuring Jones Canadian Bacon is packed with nutritious vegetables and sprinkled with toasted pine nuts.

This recipe is made with Jones Canadian Bacon.

6 oz CB
ingredients
2 tablespoons olive oil
1 butternut squash, peeled and cubed
1 pound kale, cut into shreds
2 tablespoons shallots, finely diced
4 ounces Jones Dairy Farm Canadian Bacon, cut into strips
1 tablespoon rice vinegar
Dash of nutmeg
Salt and pepper
2 tablespoons pine nuts, toasted
DIRECTIONS
In a large heated skillet, sauté butternut squash in olive oil for 3 to 4 minutes. Add kale, stirring frequently for about 1 minute. Add shallots and Canadian Bacon, continuing to stir. Add rice vinegar, nutmeg, salt and pepper; stir to combine.

Cook until squash is tender to the bite and kale is bright green, remove from heat. Empty into serving dish and sprinkle with toasted pine nuts.

Ratings & Reviews

Let us know what you think. Did you make any changes?
Will you make it again?

WRITE A REVIEW

Ingredients

2 tablespoons olive oil
1 butternut squash, peeled and cubed
1 pound kale, cut into shreds
2 tablespoons shallots, finely diced
4 ounces Jones Dairy Farm Canadian Bacon, cut into strips
1 tablespoon rice vinegar
Dash of nutmeg
Salt and pepper
2 tablespoons pine nuts, toasted

Directions

In a large heated skillet, sauté butternut squash in olive oil for 3 to 4 minutes. Add kale, stirring frequently for about 1 minute. Add shallots and Canadian Bacon, continuing to stir. Add rice vinegar, nutmeg, salt and pepper; stir to combine.

Cook until squash is tender to the bite and kale is bright green, remove from heat. Empty into serving dish and sprinkle with toasted pine nuts.