Winter is drawing to an end and part of me wants to make every wintery food imaginable before we move on to spring and summer. Roasted squash and a summer day are usually not in the same sentence.
This butternut squash with pancetta and sage though…it is the side dish that makes me think, “winter should stick around for awhile.” I made this for my mom and she woke up wanting it for breakfast.
The ingredients are pretty basic but you’ll want to use good quality olive oil and pure maple syrup…if you are thinking, “this sounds like Ina Garten”, you would be correct. She loves roasting vegetables and using “good” quality everything. 😉
I have always loved roasted squash but adding pancetta and crispy sage leaves takes butternut squash to the next level!
- 1 butternut squash, peeled and cubed
- 5-6 cloves garlic (not peeled)
- 2 Tbls good quality olive oil
- 2½ Tbls pure maple syrup
- 1 tsp salt
- ½ tsp pepper
- 2 oz thinly sliced pancetta, chopped
- 16 whole sage leaves
- Place squash and garlic on a baking sheet and coat with olive oil, syrup, salt and pepper.
- Bake at 400 F for 25 minutes.
- Turn over squash and sprinkle with pancetta and sage leaves.
- Bake and additional 20-30 minutes until pancetta is crisp and the squash is caramelized.