Friday, October 21, 2011

Foodie Friday: Maple-Roasted Butternut Squash

Maple-Roasted Butternut Squash © Michelle Loy, 2011

Did I mention that I'm in love with butternut squash in the fall?  Yes, I have a crush on butternut squash right now.  I'd label this dish as a comfort food side dish.  It's got bacon's cousin, pancetta, in it, so it only makes sense, right?  When I first tried this out on my family, they ALL loved it.  So it's definitely going into my special recipe binder as a permanent keeper.  It's not a lot of work with the exception of cutting up the squash and pancetta.  If you're not a pro at peeling and cutting squash, check out this simple how-to from Simply Recipes.  It'll definitely streamline your squash-cutting skills.  If you like the play on salty and sweet with your food, then you may just like this.  If you try it out, let me know how you like it.   Bon appetit!

Maple-Roasted Butternut Squash
Adapted from:  Ina Garten,       

{Print this recipe}
1 large butternut squash (about 2-3 pounds), cut into 3/4-1 inch cubes
1 head of garlic, separated but not peeled
2 Tbsp extra virgin olive oil
2 Tbsp pure maple syrup
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 ounces pancetta, chopped (I usually find this in the deli section of the grocery store.  If you cannot find this, you could substitute bacon, but I'd cook it slightly first.)
16 fresh whole sage leaves or 1 tsp dried sage

1.  Preheat oven to 400F.
2.  Spread the cubed squash and garlic in one layer in a large sheet pan or baking dish.  Toss with the olive oil, maple syrup, salt, and pepper.  Bake for 20-30 minutes until the squash slightly browns, turning once about halfway through.
3.  Sprinkle the pancetta and sage evenly over the squash and garlic.  Bake for another 20-30 minutes, until the squash and garlic soften a little and become slightly caramelized.  Season to taste and serve.

Serves:  6
Nutritional Information:
Calories:  186   Carbohydrate:  27 g   Protein:  3 g   Fat:  9 g   (3 g saturated) Cholesterol:  6 mg    Fiber:  3 g   Sugar:  8 g (4 g added from maple syrup)   Sodium:  264 mg
Excellent source of:  thiamin, vitamin B6, vitamin C, vitamin A, vitamin E, and magnesium
Good source of:  omega 3 fatty acids, niacin, folate, calcium, and potassium

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