Maple butternut squash with crispy pancetta
Sweet, salty, and savory, this vegetable side dish is perfect for the holidays or any fall meal. The oven does most of the work in this dish, transforming the squash into browned, tender, sweet bites, but you will need to crisp the pancetta in a pan while the vegetables roast for that savory contrast that makes this dish shine. You can purchase pre-cubed butternut squash in the produce department to keep this simple, but if you would like to prepare your own, you will need a 4-pound whole butternut squash to yield enough for this recipe. Serve it with roast chicken or pork.
Uncooked butternut squash
9 cup(s), cubed
2 tsp, leaves
⅛ tsp, freshly ground
1 oz, finely chopped
- Place 2 large rimmed nonstick baking sheets in oven. Preheat oven to 425ºF.
- In a large bowl, combine squash, oil, thyme, salt and pepper; toss to combine.
- Remove baking sheets from oven and carefully divide squash between sheets; spread into single layer. Roast squash, tossing about halfway through cooking, until tender inside but slightly browned and crisp on outside, about 40 minutes.
- While squash is cooking, heat a medium nonstick pan over medium-high heat. Add pancetta and cook, stirring frequently, until golden brown, about 3 1/2 to 4 minutes; remove from skillet and set aside.
- Transfer squash to a serving platter or bowl and sprinkle with pancetta and maple syrup; toss to coat and serve immediately. Yields about 3/4 cup per serving.