Quick, easy, fall side dish. It hits all the right notes - caramelized bits on the squash, crispy pork, creamy bright creme fraiche, and the crunch of of sage. It's like a loaded baked potato's more sophisticated cousin. —WildLones
Butternut squash, peeled and chopped
In This Recipe
Toss butternut squash and pancetta with 1 Tbsp olive oil, salt, and pepper. Roast at 400 degrees for 45 minutes, stirring after 20 minutes.
Heat 1/2 c olive oil in a small skillet over medium high heat till almost smoking. Fry 3-4 sage leaves at a time in the oil for about five seconds. Drain on paper towels and sprinkle with a little kosher salt
Top the squash and pancetta with creme fraiche and a couple of crispy sage leaves.