Hugh made this squash recipe for Thanksgiving dinner and it was GREAT! It is from the Barefoot Contessa Back to Basics cookbook. We did not use pancetta this weekend, but I intend to try it with the pancetta soon. We also used buttercup instead of butternut, and it was SO good!
Maple-Roasted Butternut Squash
1 large butternut squash (or 2 buttercup squash)
1 head garlic separated but not peeled
2 tbsp. olive oil
2 1/2 tbsp. pure maple syrup
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 ounces thinly sliced pancetta chopped
16 whole fresh sage leaves
Preheat oven to 400°. Peel and seed butternut squash and cut into 3/4- to 1-inch cubes. Place squash and whole unpeeled garlic cloves in a baking dish or on sheet pan large enough to hold them all in one layer. Toss with olive oil, maple syrup, salt, and pepper, and bake for 20 to 30 minutes, until squash begins to brown, turning once during baking.
Sprinkle pancetta and sage leaves evenly over squash and continue to bake for another 20 to 30 minutes, until squash and garlic are tender and caramelized.
No comments:
Post a Comment