Autumn in a Pot from Leigh Standley

The leaves are changing, the temperatures are dropping and there is a distinct chill in the air. Autumn is here and with it the desire for warm comfort foods abounds. Leigh Standley understands this and has created the perfect dish, Autumn in a Pot.

Autumn in a Pot

Serves 4(ish)

You will need:

• 8oz. (or one package) of high-quality bacon (preferably organic/un-cured), finely chopped

• 1 medium butternut squash, peeled and cubed

• 3 shallots, peeled and halved

• Chicken or vegetable stock, enough to simmer the vegetables, (about 2.5 Cups)

• 1 bunch of kale or just shy of that. It is really to taste. I say the more the better! Wahsed, finely chopped or torn and stalks removed

• about 8oz of cooked chicken, cubed. This is a great way to use left-over chicken, or what’s left of a rotisserie after you have picked off all the choice bits.

• one large pot with lid. I used a 5qt Dutch Oven.

• loaf of crusty bread or sourdough baguette

Fry the bacon in your pot until crisp, stirring occasionally. Then add the squash and shallots and cook until the edges start to brown and the onions look a little faint. Add the stock to cover the vegetables and bring to a simmer. Cover and cook for 15 minutes, stirring once until the squash is tender.

Then stir in kale and chicken and cook for 5 minutes until well-incorporated.

Spoon into dishes and serve with a hunk of crusty bread. Accept applause.

Thank you so much to Leigh Standley for a great week. Be sure to pick up your copy of Where Women Cook today for even more fun with Leigh.