Butternut Squash Kale and Pancetta Hash


  • 1 small (around 1 pound) butternut squash
  • 1 bunch kale
  • 1 garlic clove
  • ¼ pound thick sliced pancetta
  • ¼ cup water
  • 2 teaspoons sherry vinegar
  • salt and pepper to taste

Peel and cube butternut squash; discard seeds. 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 pan...

View full recipe at SpringPad


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