An ideal side dish with the flavors of Fall.

8 bacon strips, coarsely chopped
4 large carrots, sliced
2 cups peeled cubed butternut squash (1/2-inch pieces)
1 poblano pepper, seeded and chopped
1/2 cup finely chopped red onion
2 cups of fresh kale, chopped

Mini Garlic Croccantini

Original recipe found at: www.tasteofhome.com

  1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels.
  2. Pour off all but 1 tablespoon drippings.
  3. Add carrots and squash to drippings; cook, covered over medium heat 5 minutes.
  4. Add poblano pepper and onion; cook until vegetables are tender, about 5 minutes, stirring occasionally.
  5. Stir in seasonings. Add tomatoes and kale; cook, covered, until kale is wilted, 2-3 minutes.
  6. Top with bacon.
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