Maple butternut squash with crispy pancetta
3
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
8
Difficulty
Easy
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.
Ingredients
Uncooked butternut squash
9 cup(s), cubed, cubed
Olive oil
2 Tbsp
Fresh thyme
2 tsp, leaves
Kosher salt
1½ tsp
Black pepper
⅛ tsp, freshly ground
Pancetta
1 oz, finely chopped
Maple syrup
2 Tbsp