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Maple-Rosemary Butternut Squash with Pancetta

Roasted-Butternut-Squash-with-Pancetta1

As per usual, here in Florida the transition from summer to “fall” (which feels more like winter) happened overnight. As soon as cold weather hits, I instantly want something savory. And butternut squash is one of my all time favorite vegetables to satisfy that craving.

It was a few years ago that I fell in love with this squash, which in and of itself was quite a feat, since I struggle to find vegetables that seem interesting to me. After spending weeks drooling over recipes like Butternut Squash and Pancetta OrecchietteSaffron Risotto with Butternut Squash, and well, all of these, I felt inspired to go play.

My friend Sheila has been pestering me to teach her how to make butternut squash since last fall, so I decided my craving + her pestering = the perfect excuse for a little girlfriend time in the kitchen! Little did I know I’d have to teach her how to use a vegetable peeler…

Seriously...this had never happened before.

Seriously…this had never happened before.

In spite of this, and the fact that our “lesson” was interrupted with countless attempts to distract her 4 year old with Harry Potter, coloring, and one stressed out cat, this dish is so easy and so delicious that she’s making it for the in-laws next visit. Of course we still haven’t perfected the kid-factor so thoughts on distraction tactics are welcome!

Maple-Rosemary Butternut Squash with Pancetta

Ingredients:
  • 1 butternut squash, peeled and cubed
  • 4 medium-sized carrots, cubed
  • 2 shallots, sliced
  • 4 oz. pancetta, cubed
  • 3 tbsp. olive oil
  • 2 tbsp. pure maple syrup
  • 1 tsp garlic powder
  • 2 sprigs rosemary, chopped
  • 1/4 cup parmesan reggiano
  • cracked sea salt & pepper to taste
Preparation:
  1. Pre-heat oven to 425 degrees.
  2. In a large mixing bowl toss together butternut squash, carrots, shallots, rosemary, olive oil, maple syrup, garlic powder and a healthy dose of salt and pepper.
  3. Line a large baking sheet or stone with parchment paper and spread out vegetable mixture. Roast for 20 minutes
  4. Toss and flip the vegetables and mix in the pancetta. Roast for another 20 minutes.
  5. Dish up, top with parmesan reggiano and serve!

 


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