Squash Cook interior.

indd 95

6/25/14 3:39 PM

Bacon-Wrapped Butternut
Stuffed with Kale
& Blue Cheese
Look for a butternut with a large base. The bigger the bowl, the more stuffing you can get into it.
Not only is this dish literally stuffed with goodness, it is beautifully presentedand it has bacon.
What are you waiting for?
Makes 4 servings
1 butternut squash
1 tablespoon olive oil
Kosher salt and fresh cracked black
pepper
2 slices bacon
1 tablespoon butter
cup chopped onion

clove garlic, minced

1 cups trimmed and chopped kale
(centre rib removed)
2 slices rye, multigrain or sourdough
bread
1 tablespoons crumbled blue cheese

Preheat the oven to 375F. Line a baking sheet with parchment paper.
Cut the round bowl end from the squash (reserve the arm for another use). Peel squash and dis
card the seeds. Brush squash all over with oil and season with salt and pepper. Place the squash cutside down on the prepared baking sheet. Drape the bacon over the squash, crossing at right angles
to form an X. Roast in preheated oven for 30 minutes, basting occasionally with bacon drippings.
Remove from the oven and set aside.
Meanwhile, prepare the stuffing: In a large frying pan, melt the butter over medium-high heat. Saut
the onion and garlic until softened, about 1 minutes. Stir in the kale and saut for another 5 minutes.
Remove from the heat and set aside.
Toast the bread and cut into -inch cubes. Gently stir into the kale mixture. Add the blue cheese
and toss to combine.
Increase the oven temperature to 500F. Turn the bacon-wrapped squash cut-side up on the baking
sheet and tuck the dangling ends of bacon into the bowl. Stuff to overflowing with the kale mixture.
Bake for about 7 minutes. Remove from the oven and let cool for about 10 minutes before serving.
To serve, cut between the bacon slices.

94

t h e e v e r y day s q u a s h c o o k

Squash Cook interior.indd 94

6/25/14 3:39 PM