Sunday, February 19, 2012

winter butternut squash anyone? kitchen! kitchen!

A winter butternut squash with some baby white potatoes, rutabaga,
and a healthy dose of collard greens  make a fantastic
comfort food side dish.
Winter has been good and the mild temperature seem to say that spring is trying to get through  prematurely. So I thought maybe, having a winter butternut squash with some root vegetables like rutabaga, baby white potatoes, and some collard greens will be like paying homage to the cold, dark snowy winter that we don't have so far this year. Knock on wood!

So easy to make:
1/2 half winter butternut squash (cubed - same size)
4 small rutabaga peeled and cubed
4 small white baby potatoes quartered
1 bunch of any collard greens - washed and cut (parboil for a few minutes until welted- drain & set aside).
olive oil
salt and pepper
Pancetta crisps (or bacon crisps) 1/4 cup or much as you want...
Season all the root vegetables with salt and pepper and coat with olive oil in a large baking sheet and roast for about 30 minutes or so until cooked at 350F degree preheated oven. You may separately roast them by way of making individual container of sort out of the aluminum foil in 1 large baking sheet.
Toss all the root vegetables after it has cooled a bit in a large bowl with the collard greens and bacon crisps. Sprinkle a bit of extra virgin olive oil and top with some slivers of parmessan cheese.

Suggestion: Adding pasta to this dish will make a great main course.
(I had this for brunch the following day topped with fried egg - just as delicious)!

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