Apple & Bacon-Braised Collard Greens with Roasted Sweet Potatoes & Ginger-Turmeric Mashed Butternut Squash

For the collards:

Place the diced bacon in a cold five-gallon pot over medium heat. Once it turns golden brown and releases its fat, about seven minutes, remove and reserve the bacon, leaving the bacon fat in the pot. 

Add the onions, garlic, salt, and red pepper flakes and cook, stirring often, over medium heat for 10 minutes, until the onions are translucent. Add the vinegar, apples, brown sugar, chicken stock, collard greens, and cooked bacon to the pot. Stew the collards over medium to high heat for one hour, or until they are tender. 

Drain. Add the lemon juice, zest, hot sauce, black pepper, and salt and stir to combine.

For the sweet potatoes:

Preheat an oven to 400°F.  Line two rimmed baking sheets with parchment paper. 

Combine the sweet potatoes, canola oil, and salt and mix until the potatoes are fully coated. Place them on the prepared baking sheets in a single layer with 1/4 inch of space between each piece. Roast them for 30 minutes, or until they are tender and appear charred on the outside.

Arrange the sweet potatoes in a serving dish and place the drained and seasoned collard greens on top.

For the Ginger-Turmeric Mashed Butternut Squash:

Preheat an oven to 375°F. Line a rimmed baking sheet with parchment paper.

Cut the butternut squash in half lengthwise. Scoop out the guts and seeds and discard. 

Drizzle the oil and salt over the squash and place them cut side down on the prepared baking sheet. Roast for 35 minutes, or until fork tender. Remove from the oven. Let cool for five minutes, scoop the flesh of the squash out of the skin, and place it in a bowl. 

Combine the brown sugar, ginger, turmeric, and heavy cream in a saucepan over medium-high heat, bring to a boil, and remove from the heat. Mash the squash, pour in the warm cream mixture, and mix well. Serve in a bowl.