Venison with Butternut Squash, Pasta and Kale
2 to 3 cups butternut squash cubed and peeled
1 ½ teaspoons olive oil
2 slices bacon, chopped
1 pound ground venison
1 med onion coarsely chopped
2 cloves garlic, minced
½ cup beef broth
1 tablespoon honey
Dash of hot pepper sauce
8 oz. dry pasta
2 cups chopped kale with steams removed
Serve with your favorite shredded cheese.
Preheat the oven to 400. Mix the squash with the oil in a large bowl; add salt and pepper and toss well. Put the squash on a nonstick baking pan and bake for about 30 minutes, until tender but not mushy. Allow to cool. Cook bacon in a large skillet until crisp and add the venison and onion. Stir and cook until browned and well crumbled. Add garlic and stir for one minute. Add salt, pepper, honey, broth, and hot pepper sauce. Meanwhile cook pasta until al dente, adding the kale for the last minute or two. Drain the pasta and add the pasta/kale mixture to the skillet. Add cooked squash. Cover and simmer for a minute or two stirring occasionally, until squash is heated through and all ingredients are well blended. Serve with grated cheese.
Taken from Country Living Magazine.