Roasted Squash With Pancetta and Sage

1. 1

   Heat oven to 375 degrees.

2. 2

   Cut the squash into 1/2-inch cubes and put them in a large bowl.

3. 3

   Season generously with salt and pepper, then drizzle with 2 tablespoons olive oil and toss to coat.

4. 4

   Spread the squash on a baking sheet in one layer and roast for about 20 minutes or until lightly browned and cooked through.

5. 5

   (You may need to turn the pan several times for even browning.)

6. 6

   Remove, and cool to room temperature on the baking sheet.

7. 7

   Heat 1 tablespoon olive oil in a skillet over medium heat.

8. 8

   Add the pancetta and cook until barely crisp, about 2 minutes.

9. 9

   Turn off the heat and stir in the garlic and sage.

10. 10

    Spoon the pancetta, garlic and sage evenly over the squash.

11. 11

    With a spatula, carefully pile the squash into an oven-proof serving dish.

12. 12

    If not serving immediately, keep at room temperature for 2 to 3 hours; or cover and refrigerate, then bring to room temperature, before reheating in a 400-degree oven for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.