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Author Notes: This simple, decadent little side dish cloaks the humble butternut squash in a sweet, silky bath of brown butter, earthy sage and sharp, salty pancetta. Serve with roasted meats or with a holiday meal. —mariaraynal
- 1 slice pancetta, about 1/4 inch thick, cubed
- 2 large shallots, thinly sliced
- 4 cups butternut squash, sliced into 1/4 inch cubes
- 10 sage leaves, thinly sliced
- 2-3 tablespoons brown butter
- kosher salt and freshly ground black pepper, to taste
- extra virgin olive oil, as needed
- 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.
- Saute shallots in the pancetta fat, adding salt and pepper, until lightly brown, stirring frequently. Remove and place with pancetta.
- 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.
- When squash is golden brown, add pancetta, shallots and sage back into pan and stir gently to combine. Taste and correct seasonings if needed.
- 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.
- This recipe was entered in the contest for Your Best Butternut Squash
Well, This is Appeeling
Tomato skins, meet salt
Tomato skins, meet salt.
This weekend's reading.
It's time to travel.
Out of the park toppings.
Put cake on a pedestal.