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Butternut squash and greens
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| 1 lb | bacon, diced |
| 1 medium sized | butternut squash, peeled, seeded and cubed |
| 1 bunch | chard, diced |
| 1 | zucchini, diced |
Drizzle of olive oil
Drizzle of balsamic vinegar
Using a potato peeler, peel the butternut squash, remove the seeds and cut into 1/2 inch cubes. Place in a large pan and cover with water. Boil for 5-7 minutes or until the squash is tender but not mushy. While the squash is boiling, cook the diced bacon in a large skillet until browned. Drain the butternut squash and add to the cooked diced bacon along with the chard and zucchini. Saute for another couple of minutes until the chard is wilted. Drizzle with a little olive oil and balsamic vinegar and serve.
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