Meal is gluten-free, and easily vegetarian by eliminating the bacon and using vegetable broth or water in place of chicken stock with the collards. Recipe created by MOM’s employee Jason Caston.
Parmesan-Roasted Butternut Squash
2 1/2 lbs. butternut squash, peeled and cut into 1-inch pieces
3/4 cup heavy cream
2 1/2 tsp. crushed sage leaves OR 3 fresh sage leaves
Salt and pepper
2/3 cup finely grated parmesan or parmigiano-reggiano cheese
Preheat oven to 400°F with rack in the middle. Toss squash with the cream, sage, 1 tsp. salt and 1/4 tsp. pepper in a casserole dish(es). Bake, covered with aluminum foil, for 30 minutes.
Remove, uncover, stir in half the cheese and sprinkle the remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand for 5 minutes before serving (the cream will thicken).
Spicy Collard Greens with Bacon
4 slices of bacon, diced – start bacon before cutting squash
1 large onion, chopped – chop the night before or while bacon cooks
2 cloves garlic, minced
1 tsp. salt
1 tsp. pepper
2 cups chicken broth – add while squash is covered and baking
1 pinch red pepper flakes
1 lb fresh collard greens (I added cabbage I had in the house)
Fry the diced bacon in a large pot over medium heat until crisp. Add the onion and cook
until tender, about 10 minutes. Add the garlic, and cook until just fragrant. Add the collard greens + other greens, and fry until they start to wilt.
Pour in the chicken broth, and season with salt, pepper, and red pepper flakes. Reduce the heat to low, cover, and simmer for 15 minutes. Then uncover, and simmer until the squash is done. This will reduce the chicken broth in the pan.
Happy Valentine’s Day and enjoy!
Eva works at MOM’s Central Office