- 1 1/2 lb Acorn Squash, peeled, seeded and cut into 3/4” cubes
- 12 oz Swiss Chard (red or green)
- 8 oz streaky bacon, cut into 1/2” pieces
- 1 1/2 c chopped onion (about 1 large)
- 8 c good quality chicken stock (I used Trader Joe’s)
- 1 c small Farfalle (bowtie pasta)
- kosher salt
- 2 oz Parmesan cheese (coarsely grated)
- Thoroughly rinse the chard and pat dry. Remove the stalks. If the ribs are more than 1/2″ thick, slice them away from the leaves and discard. Coarsely chop the leaves.
- In a large pot over medium heat, sauté the bacon until crisp (3-4 minutes). Remove to paper towels to drain. Pour off all but 2 tbsp of the bacon fat. Return the pot to the heat and sauté the onions until golden brown (about 3 minutes).
- Add the stock and bring to a brisk simmer. Add the squash and farfalle and cook until just tender (13-15 minutes). Add the chard and cook until it wilts (1-2 minutes). Adjust seasonings.
- Serve immediately; pass separate bowls of bacon bits and Parmesan cheese for garnishes.
In the early fall, Acorn squash has a lovely, tender skin which is easy to remove with a vegetable peeler. Cut the squash lengthwise, remove the seeds and slice into sections as wide as the ribs before peeling. Butternut squash can be substituted, but the flavour won’t be as delicate.
- Category: Soup