A couple more tasty recipes from CSA member Josh

Steve, here's that amazing creamed greens recipe I was talking about tonight


http://nourishedkitchen.com/creamed-collard-greens-recipe/


Also, here's our favorite (and almost everyone we give recipe too!) butternut squash recipe...must be the bacon :)


Bacon Butternut Squash Pasta

Serves 4

4 Cups peeled butternut squash, cut into 2-inch cubes
2 Cups red onion, chopped
4 bacon slices, cut into 1-inch pieces
1 Tablespoon chopped fresh rosemary (or dried, which is usually what I use)
4 Tablespoons extra-virgin olive oil
Salt and Pepper
1 pound penne pasta
6 ounces chard or spinach leaves, stemmed and torn into large pieces (I’ve always omitted the chard because I didn’t have any on hand the first time I made it, and loved it so much I’ve always made it without since then.)
2 ounces Parmesan cheese, grated

1. Preheat oven to 450 degrees. Toss squash, onion, bacon, and rosemary with 2 tablespoons olive oil and spread in a single layer on a large baking sheet. Sprinkle with salt and pepper. Roast until tender and browned, 20-25 minutes.

2. Meanwhile, cook pasta according to package directions until al dente. Place the chard or spinach in a large bowl. Put a colander over the blowl and drain pasta over the leaves. Let sit 1 minute; drain well and squeeze out excess water from chard/spinach.

3. Toss chard or spinach leaves with pasta, squash mixture, and remaining 2 tablespoons oil. Season with additional salt and pepper to taste. Toss with Parmesan cheese and serve.


- Josh Jones