I have a neighbor that loves Hazelnuts. She simply cannot get enough of them. This dish is for her. I have doubled up on the amount of Hazelnuts because I know she loves the so.
1 cup chopped hazelnuts
8 slices thick-sliced bacon
1/4 cup packed light brown sugar
2 tsp. fresh lemon juice
1/2 tsp. ground allspice
1/2 tsp. ground coriander
1/2 tsp. paprika
1/2 tsp. Kosher salt
5 Tbs. extra-virgin olive oil
3 lb. butternut squash, peeled, cut into small pieces
1 package kale, cut in bite size pieces
1/2 cup chopped shallots
2 medium cloves garlic, minced
3/4 cup dried cranberries
Freshly ground black pepper and salt to taste
Preheat the oven to 350 degrees and bake your bacon sprinkled with brown sugar. You will flip the bacon around 15 minutes in and cook for another 10 minutes or so. If your bacon still isn’t crispy you can place your oven on broil for a few minutes. You want the bacon crispy and glazed. Now bump your oven up to 400 degrees. Toast the hazelnuts on a rimmed baking sheet until fragrant and lightly browned, 6 to 8 minutes.
Mix the allspice, coriander, paprika, and 1 tsp. salt in a small bowl. On a large rimmed baking sheet, toss the squash with 2 Tbs. of the oil and the spices; spread in a single layer.
Roast, stirring once about halfway through, until browned and tender, 22 to 25 minutes.
Meanwhile, bring a large pot of salted water to a boil. Have ready a bowl of ice water. Add the kale to the boiling water and cook until tender, about 3 minutes.
Then transfer to ice water.
No you will place Kale in bowl with paper towels over a colander to get as much water out as possible. It can rest for a while if you are still baking your butternut squash. DID I catch you getting ahead of the recipe?
Heat the remaining olive oil in a large heavy-duty skillet or Dutch oven over medium heat. Add the shallots and cook, stirring, until just tender, about 2 minutes.
Add the kale and garlic and cook, stirring occasionally, until the kale and garlic are coated. Reduce the heat, add the squash and the lemon juice, cover, and cook until the squash is heated through, about 5 minutes. Add the cranberries and stir gently to combine.
Chop the bacon coarsely. Season with salt and pepper. Garnish the squash and kale with the bacon and hazelnuts, and serve.