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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
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