Skillet Squash and Greens

squash and greensI love this recipe for Skillet Butternut Squash and Greens from Everyday Paleo.  I make it often – as a side dish alongside meat, by itself for lunch and warmed up under over easy eggs for breakfast.

Nothing goes with greens like bacon!  It’s easy to substitute other veggies you prefer or when you are missing ingredients:  sweet potatoes for butternut squash, yellow squash for zucchini, spinach or kale for the chard.

I don’t usually bother with the drizzle of olive oil or balsamic vinegar.  I am usually in too much of a hurry to eat it!

Here’s the recipe:

  • 1 medium sized butternut squash, peeled, seeded and cubed
  • 1 bunch chard (I like rainbow), stalks removed and greens roughly chopped
  • 1 zucchini, diced
  • 1 package of bacon, diced (I like Uncured, Applewood Smoked Bacon – I buy the local grocery store Sendiks brand)

Peel the squash, remove the seeds and cut into bite sized cubes.  I find the easiest way to peel a butternut squash is to cut off the ends, cut it into 3 chunks then slice off the peel towards the cutting board.  Slice the squash off of the seed “core” in the chunk that contains the seeds.  (Or do it however you like but trying to peel these to me is agony.  Hope this makes sense without a visual, I didn’t take pictures of the process.)  Put the squash in a sauce pan and cover with water.  Boil for 7-10 minutes or so until the squash is tender but not mushy.

eggs over squashWhile the squash is boiling, cook the diced bacon in a large skillet until crisp.  Drain the butternut squash and add to the cooked bacon along with the chard and zucchini.  Saute until the chard is wilted and the zucchini is soft.  Drizzle with a little olive oil and balsamic vinegar and serve.  So good!