fall csa micro share
week 8

Roasted Squash, Kale, Bacon & Corn 

Served with GF Penne 



2 cups of kale or greens

5 slices of uncured bacon, diced (optional)

1-2 cups of corn kernels

1 medium butternut squash (cubed)

1 medium delicata squash (cut into ½ inch slices)

2 cloves of garlic, minced

1 onion, diced 

Avocado oil

Sea salt


1-2 lbs of penne pasta (gluten-free, einkorn or sprouted wheat)

Handful of mixed microgreens



Preheat the oven to 425F. 

Toss the butternut squash cubes with avocado oil and sprinkle with salt and pepper. Place the butternut squash on a baking sheet and roast in the oven for about 25 minutes or until the squash is lightly browned and tender. 

Placed sliced delicata squash on a baking sheet with avocado oil and sprinkle with salt and pepper. Roast in the oven for 10-12 minutes until lightly browned and soft. 

While squash is roasting, in a large skillet over med-high heat add diced bacon and cook until crispy. Remove the bacon from the pan, leaving about 2 tablespoons of bacon fat in the pan. Add the onions and cook until translucent. Add in the kale and corn and continue to cook until kale is tender and wilted and corn is soft. 

Bring a large pot of lightly salted water to a boil over the stove. Add the penne and cook according to package instructions

Drain cooked pasta and add to a large serving bowl. Stir in the butternut squash, delicata squash, corn, kale and bacon. Toss well, top with mixed microgreens, and serve immediately.

Optional: add grated parmesan cheese, fresh herbs and drizzle with extra virgin olive oil.