Perfect for fall, this goes well alongside a rare venison steak.

This is a beautiful and delicious dish for autumn.

  • 2 acorn squash
  • 1 tbs. butter
  • salt and pepper
  • 6 oz. bacon
  • 2 large bunches Swiss chard
  • 1 medium onion, peeled, halved and sliced
  • 2-3 cloves garlic, minced
  • 1/4 cup water
  • 2 Tbs. apple cider vinegar
  • 1 tsp. Sriracha or other hot pepper sauce
  • 1/2 tsp. crushed red pepper flakes
  • Salt and pepper

To prepare the acorn squash: Poke each squash about eight times with a fork and microwave on high for one minute. Cut them in half, scoop out the guts and microwave for another ten minutes on high. Begin the greens now. Once the ten minutes is up, divide the butter between the halves, smear it all over the exposed flesh. Lightly salt and pepper them.

To prepare the greens: Cut the bacon slices into one-inch pieces. Place in a large frying pan and heat until soft, but not crispy. While the bacon is cooking, cut the larger stem parts from the leafy part of the chard. Cut down the stems into 2-inch by 1/4-inch pieces and tear the leafy part into large pieces, about two or three inches square. Add the onion, garlic and chard stems to the pan and let cook for one minute. Add the apple cider vinegar, salt, pepper, crushed red pepper and hot sauce. Cook until the stems are softened. Add the water and the leafy part of the chard, cover and simmer. Stir occasionally until the chard has completely wilted and everything is nicely combined. Fill the cooked squash halves with the greens.

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