Butternut Squash and Kale

I'm always looking for new ideas on things to do with vegetables when we eat so many.  This time of year when everything is so tasteless, it gets kind of boring.   Loosely based on this butternut squash recipe from Nom Nom Paleo and this recipe of Skillet Butternut Squash from Everyday Paleo, this new recipe is such a winner.  Both John and I think we could eat it every day and not get tired of it.  

Ingredients
bacon grease -- I save mine from the bacon we eat each week
1 butternut squash, peeled, cleaned, and chopped into 1/2" squares
~ 6 strips bacon, diced
1 clove garlic, minced finely
1 large bunch kale, stems removed, chopped into bite sized pieces
crushed red pepper to taste
~ 2 T. balsamic vinegar
~ 1 T. honey
salt and pepper to taste

Mix cut squash and bacon grease to coat the squash thoroughly.  Sprinkle with salt and pepper.  Roast in a 400 degree oven, stirring the squash gently every 10-15 minutes, until lightly brown all over and tender but not mushy, about 35 minutes.

Meanwhile, cook diced bacon until fully cooked and chewy but not super crispy.  Remove and reserve bacon pieces to a large serving bowl.  Add garlic, red pepper, and kale, saute until kale is cooked.  Remove kale and add to big bowl.  Use leftover liquid in pan to make a sauce with the balsamic vinegar and honey and cook until sauce is thickened.

After roasted squash is finished, add it to the big bowl and stir thoroughly.  Drizzle pan sauce over top and serve.