Roasted Butternut Squash

This Roasted Butternut Squash recipe is amazing! I made a double recipe of this planning on having leftovers and there was nothing left on the platter at the end of the night. It was sweet and savory and how can you go wrong with browned butter, pancetta and blue cheese.

• Ready In: 1 hr
• Serves: 4-6

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

Directions

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.