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Squash gets  a lift from crisp pancetta

This is a side dish I could eat for dinner on its own: a jumble of roasted butternut squash, crisped bits of pancetta, slightly bitter shreds of Brussels sprouts slivers of garlic. It can be tossed into pasta for a main course, too, but it pairs well with roast chicken, pork or salmon.

Roasted Squash With Pancetta and Brussels Sprouts

For the squash:

11∕4 pounds peeled, seeded butternut squash, cut into 3∕4-to-1-inch cubes (about 4 cups)

2 ounces diced pancetta

1 tablespoon olive oil

kosher salt

freshly ground black pepper

For the Brussels sprouts

8 ounces Brussels sprouts, trimmed and cut in half, then thinly sliced

2 large cloves garlic, thinly sliced, each slice cut into thin strips (slivered)

1 tablespoon olive oil

kosher salt

freshly ground black pepper

Line two large, rimmed baking sheets with aluminum foil. Preheat the oven to 375 degrees.

Place the squash, pancetta and oil on one of the baking sheets; toss to combine and coat evenly. Season with salt and pepper to taste. Spread in a single layer. Bake for 30 to 40 minutes, turning the squash once after 20 minutes, until the squash is tender and starting to brown.

Combine the sprouts, slivered garlic and oil on the remaining baking sheet. Toss to combine and coat evenly. Season with salt and pepper to taste. Spread in a single layer. Bake for 10 to 14 minutes, until the sprouts are tender and their edges are starting to brown.

Gently toss together the contents of the two baking sheets in a large serving bowl. Serve warm or at room temperature.

Makes 41∕2 cups (5 or 6 servings).

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