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