Friday, October 17, 2014

RECIPE: Maple-roasted Butternut Squash

Level of Difficulty: Easy
Active Time: 20 min.
Total Time: Approx. 60-80 min.
Servings: 6


1 large butternut squash
1 head of garlic, separated but not peeled
2 Tbs. olive oil
2 1/2 Tbs. pure maple syrup
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 oz. thinly sliced pancetta, chopped
16 whole fresh sage leaves


1. Preheat oven to 400 degrees. Peel and seed the butternut squash and then cut it into 3/4- to 1-inch cubes. Place squash and whole, unpeeled garlic cloves on a sheet pan in one layer.

2. Toss the squash & garlic with olive oil, maple syrup, salt and pepper. Bake for 20-30 minutes, until squash begins to brown, turning once during baking.

3. Sprinkle the pancetta and sage leaves evenly over the butternut squash and continue to bake for another 20-30 minutes, until the squash and garlic are tender and caramelized. Season taste with salt & pepper and serve hot.

Note: the roasted garlic spreads easily onto crusty slices of bread, such as a baguette.

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