Butternut Squash Tartines with Pancetta and Pecorino

1. 1

   Preheat the oven to 400.

2. 2

   On a parchment paper-lined baking sheet, toss the squash with the oil and salt.

3. 3

   Arrange in an even layer and roast in the oven until tender and beginning to brown, about 40 minutes.

4. 4

   Meanwhile, brown the pancetta in a medium skillet until crispy and the fat has rendered, 4 minutes.

5. 5

   Remove to a plate lined with a paper towel.

6. 6

   Pour out all but 1 tablespoon of bacon fat and saute the shallot over medium heat until soft and slightly caramelized, 5 minutes.

7. 7

   In a medium mixing bowl, combine the squash, shallot mixture and cayenne.

8. 8

   Mash with a fork until semi-smooth.

9. 9

   Taste for seasoning and add more salt as necessary.

10. 10

    Preheat the broiler.

11. 11

    Arrange the bread on a baking sheet.

12. 12

    Toast under the broiler until lightly browned on both sides, 2 minutes per side.

13. 13

    Slather each piece with squash and top with the cheese and pancetta.

14. 14

    Garnish with chives and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.