Photo of Maple butternut squash with crispy pancetta by WW

Maple butternut squash with crispy pancetta

2
2
2
Smartpoints value per serving
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
8
Difficulty
Easy

Ingredients

uncooked butternut squash

9 cup(s), cubed

olive oil

2 Tbsp

fresh thyme

2 tsp, leaves

kosher salt

1½ tsp

black pepper

tsp, freshly ground

pancetta

1 oz, finely chopped

maple syrup

2 Tbsp

Instructions

  1. Place 2 large rimmed nonstick baking sheets in oven. Preheat oven to 425ºF.
  2. In a large bowl, combine squash, oil, thyme, salt and pepper; toss to combine.
  3. 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.
  4. 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.
  5. 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.

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