Creamy Potato Butternut Squash Skillet

Creamy Potato Butternut Squash Skillet

Ingredients

• 2 pounds fresh butternut squash, peeled, seeded, and diced
• 1-1/2 pounds russet potatoes, peeled and diced
• 1 onion diced
• 4 strips bacon, diced
• 1 Tablespoon crushed red pepper
• 2 tablespoons vegetable oil
• salt and freshly ground pepper
• 1 tsp black pepper
• 1 cup heavy cream
• 1/2 cup milk
• 3-1/2 ounces arugula
• 1-3/4 ounces fresh parmesan cheese

Directions

1. Sweat the bacon in the vegetable oil until it just starts to brown.
2. Add the onion, and sweat until translucent.
3. Add potatoes, squash, and milk, and simmer until vegetables start to soften (if milk is completely absorbed, or evaporates before vegetables are soft, more may be added).
4. Add seasonings and cream, and reduce to a thick sauce consistency.
5. At the very end of the cooking process, add the arugula and parmesan, stir to incorporate and wilt arugula. Serve hot.