Sauteed Butternut Squash With Pancetta, Sage And Brown Butter

1. 1

   Place pancetta into large skillet over medium heat and cook for about five minutes, stirring occasionally, until lightly brown. Remove with slotted spoon, set aside in a small bowl, and remove all but two tablespoons of pancetta fat from the pan.

2. 2

   Saute shallots in the pancetta fat, adding salt and pepper, until lightly brown, stirring frequently. Remove and place with pancetta.

3. 3

   Place butternut squash in skillet and cook for 10-15 minutes. If needed, add a bit of olive oil, just enough to lightly slick the pan.

4. 4

   When squash is golden brown, add pancetta, shallots and sage back into pan and stir gently to combine. Taste and correct seasonings if needed.

5. 5

   While squash cooks, melt butter in a small pot over low until it turns a light, nutty brown. Just before serving, drizzle the brown butter over the squash.

* Per serving · 4 servings · Values may vary.

No additional tips available.