Roasted Squash With Pancetta and Sage

***Content source:

http://dinersjournal.blogs.nytimes.com/2011/11/15/can-you-suggest-some-easy-side-dishes-that-will-break-up-the-monotony/?smid=fb-nytimes&WT.mc_id=OP-E-FB-SM-LIN-TFO-111711-NYT-NA&WT.mc_ev=click

THE SQUASH There are many varieties of winter squash and most take well to roasting. The ubiquitous butternut is very good, but consider also kabocha or Hubbard. To offset the sweetness, add a little salty pancetta or bacon, along with garlic and fresh sage leaves.

Roasted Squash With Pancetta and Sage

Time: 40 minutes

3 pounds peeled butternut, kabocha or Hubbard squash

Salt and pepper

3 tablespoons olive oil

4 ounces thinly sliced pancetta, cut crosswise in small strips

4 garlic cloves, finely chopped

12 sage leaves, roughly chopped.

1. Heat oven to 375 degrees. Cut the squash into 1/2-inch cubes and put them in a large bowl. Season generously with salt and pepper, then drizzle with 2 tablespoons olive oil and toss to coat.

2. Spread the squash on a baking sheet in one layer and roast for about 20 minutes or until lightly browned and cooked through. (You may need to turn the pan several times for even browning.) Remove, and cool to room temperature on the baking sheet.

3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the pancetta and cook until barely crisp, about 2 minutes. Turn off the heat and stir in the garlic and sage. Spoon the pancetta, garlic and sage evenly over the squash. 

4. With a spatula, carefully pile the squash into an oven-proof serving dish. If not serving immediately, keep at room temperature for 2 to 3 hours; or cover and refrigerate, then bring to room temperature, before reheating in a 400-degree oven for 10 minutes.

Yield: 8 to 10 servings.