Roasted Butternut Squash Recipe

Name: Roasted Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb pancetta, chopped; 2 tablespoons extra virgin olive oil; 2 tablespoons butter; 4 garlic cloves, minced; 2 teaspoons fresh sage leaves, chopped, plus; additional fresh sage leaf (to garnish); 4 cups butternut squash or 4 cups pumpkin, pieces; 1/2 teaspoon freshly grated nutmeg; 1 cup crumbled blue cheese; pine nuts; salt and pepper

Servings: persons

1/4 lb pancetta, chopped
2 tablespoons extra virgin olive oil
2 tablespoons butter
4 garlic cloves, minced
2 teaspoons fresh sage leaves, chopped, plus
additional fresh sage leaf (to garnish)
4 cups butternut squash or 4 cups pumpkin, pieces
1/2 teaspoon freshly grated nutmeg
1 cup crumbled blue cheese
pine nuts
salt and pepper

1
Heat oven to 350 degrees.
2
Peel, clean squash and cut into 1/2 inch pieces.
3
Arrange squash on a large baking pan. Drizzle to olive oil and toss to coat. Sprinkle with salt and pepper. Roast for 30-40 minutes or until soft and starts to caramelize on the edges. Turn over half way through.
4
Mean while, in a saute pan, cook pancetta until brown and crispy. Remove with a slotted spoon and set a side.
5
Add butter and garlic to the pancetta drippings. Saute until both become slightly brown. Add sage. Allow sage to become cripsy.
6
Arrange squash on a serving dish. Pour brown butter and sage mixture over the top and gently toss to coat. Add pancetta, pine nuts and a generous portion of blue cheese. Serve immediately.

2007

kcal

Calories

206

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 lb pancetta, chopped, 2 tablespoons extra virgin olive oil, 2 tablespoons butter, 4 garlic cloves, minced, and more.

Yes, Roasted Butternut Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash

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