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
slice pancetta, about 1/4 inch thick, cubed
large shallots, thinly sliced
butternut squash, sliced into 1/4 inch cubes
sage leaves, thinly sliced
kosher salt and freshly ground black pepper, to taste
extra virgin olive oil, as needed
In This Recipe
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.
I'm a self-trained home cook and freelance food writer who enjoys cooking and eating seasonally and locally whenever possible. When I travel, visiting the farmers' markets, local groceries and specialty food shops is as important as the shopping, museums and restaurants. I love to immerse myself in cookbooks, then go into the kitchen and experiment; and writing about food and the chefs who cook it is my latest pursuit. By day, I'm an executive speechwriter and event planner.