Ingredients:
- 3 lbs. peeled butternut squash
- salt and freshly ground black pepper
- 3 tablespoons olive oil
- 4 ounces thinly sliced pancetta, cut crosswise into small strips
- 4 garlic cloves, finely chopped
- 12 sage leaves, roughly chopped
Directions:
Heat oven to 375-degrees. Cut the squash into 1/2-inch cubes and put them in a large bowl. Season generously with salt and pepper and then drizzle with 2 tablespoons olive oil and toss to coat. Spread the squash on a baking sheet in one layer and roast for about 20 minutes or until lightly browned and cooked through. (you may need to turn the pan several times for even browning.)
Remove, and cool to room temperature on the baking sheet.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the pancetta and cook until barely crisp, about 2 minutes. Add garlic and cook for approximately 30 seconds. Turn off the heat and stir in the sage.
Spoon the pancetta, garlic and sage evenly over the squash. With a spatula, carefully pile the squash into an oven-proof serving dish. If not serving immediately, keep at room temperature for 2 or 3 hours. Or, cover and refrigerate. When ready to serve bring to room temperature before reheating in a 400-degree oven for 10 minutes.
Questions? Email Julie Levanway.
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