Butternut Squash with Pancetta and Sage Leaves

By • January 13, 2017 0 Comments

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Author Notes: 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

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Serves 6

  • 1 Butternut squash, peeled and chopped
  • 1/2 pound Pancetta, diced
  • 1 teaspoon Kosher salt
  • Pepper
  • 1/2 cup Creme fraiche
  • 1 bunch Sage leaves
  • Olive oil
  1. Toss butternut squash and pancetta with 1 Tbsp olive oil, salt, and pepper. Roast at 400 degrees for 45 minutes, stirring after 20 minutes.
  2. 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
  3. Top the squash and pancetta with creme fraiche and a couple of crispy sage leaves.

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