Andrew Omo's Venison Pasta with Winter Squash & Kale

6:39 PM, Nov 11, 2013   |    comments
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Chef Andrew Omo's Venison Pasta with Winter Squash and Kale

3 cups butternut squash
olive oil
salt and pepper
8 oz dry pasta
2 cups kale
1 onion
2 tsp garlic
1/2 cup beef broth
1 Tbsp honey
tabasco
3oz bacon, chopped
1 pound ground venison (or substitute ground beef or turkey)

Peel and cube squash, then toss with olive oil, salt and pepper. Roast in a 400F oven for 30 minutes until soft, take care not to overcook. Cook the bacon in a large saute pan until crisp, add the venison, garlic and onion, cooking until browned. Add broth, honey and chili pepper sauce. Meanwhile, cook the pasta until al dente, adding the kale for the last minute of cooking. Drain the pasta and kale add to the venison mixture. Add the cooked squash, cover and simmer, stirring occasionally, until squash is heated through and all ingredients are well blended.

 

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