1 lb bacon, chopped
1 bunch kale, washed and torn into small pieces
1 butternut squash, cubed
1 yellow onion, chopped
2 cloves garlic, minced
1 pkg bowtie pasta
1/2 cup Parmesan cheese, shredded
In a large and deep skillet cook the bacon to a crisp and remove from pan. Drain all but 2 TBS of the bacon fat. In the same skillet add to the bacon fat the onion, garlic, and butternut squash. Cover and cook for about 10 minutes or until the squash is just tender, stir often. Meanwhile cook the pasta according to the package directions. Once the squash is tender, add the kale. Recover and cook until the kale just wilts, about 5 minutes. Drain the pasta and toss everything together in a large serving bowl. Top with the cheese.