Roasted Butternut Squash

READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 350 degrees.
  • Peel, clean squash and cut into 1/2 inch pieces.
  • 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.
  • Mean while, in a saute pan, cook pancetta until brown and crispy. Remove with a slotted spoon and set a side.
  • Add butter and garlic to the pancetta drippings. Saute until both become slightly brown. Add sage. Allow sage to become cripsy.
  • 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.
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