Pumpkin, Bacon & Kale Hash

To be honest, we had some reservations about giving this recipe a try. Never having used pumpkin as an ingredient in anything except pie, we weren’t sure how it would turn out, especially in combination with kale and bacon! But with pumpkin season upon us, between seeing pies, muffins, and any number of hot beverage choices at any given coffee shop or grocery store, we needed a healthy pumpkin alternative. We just couldn’t pass it by.

While the term rasher is just another term for slice, we weren’t sure what to expect when shopping in the deli section for the bacon for this particular recipe. We honestly expected to just end up buying a regular package of sliced bacon. But lo and behold, we found one type that was specifically marked as bacon rashers! As it turns out, this cut is somewhat more healthy that regular bacon as there is less fat and more meat per slice! It is also already smoked, so the rashers add a rather nice smoky flavour to the dish.

Overall, we were both totally satisfied with how this recipe turned out. It’s a hearty one pot dish with a nice smoky flavour, perfect to warm you up on a cool autumn evening. We would suggest at least trying this recipe the first time with pumpkin, although we are pretty certain that it would taste delicious using butternut squash and brown sugar as a substitute for the pumpkin and sage.

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1 pack smoked bacon rashers, sliced into strips
1 Tbsp olive oil
1 medium pumpkin or butternut squash, peeled and cut into small cubes
3 shallots , peeled and minced
2 cups chicken or vegetable stock
200 g  kale , stalks removed and coarsely chopped
1/4 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp sage

Fry the bacon in a frying pan until crisp. Oil should not be needed for frying, the fat on the bacon will melt quickly.
Warm the olive oil in a medium saucepan, then add the bacon, pumpkin, and shallots. Fry until the edges start to brown.
Add the stock and bring to a simmer. Cover and cook for 10 mins or until pumpkin is just tender.
Stir in the kale, salt, pepper, garlic powder, and sage.
Cover and cook for 5 minutes or until kale is tender.
Serve with sourdough toast.

Serves 4
We suggest transferring the bacon into a pot after frying, especially if you’re serving this to guests since it will keep the stock clearer. If you’re just making this at home for a quick meal you can add everything to a deep pan you used for frying bacon. The stock will turn a dark brown from the bacon grease, but you can skip the added oil.

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Baby Pumpkins EVERYWHERE! Ah fall love.


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