Maple Cayenne Butternut Squash with Pancetta & Pecans
Maple syrup and cayenne pepper are the secret ingredients in this holiday side dish of butternut squash with pancetta and pecans.
Course Side Dish
Keyword Butternut squash with pancetta and pecans
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Ali Randall
1medium butternut squash, peeled, seeded and cut into 1 inch cubes
2tablespoonspure maple syrup
2garlic cloves, finely chopped
12fresh sage leaves, chopped
Preheat the oven to 350 °F. Toast the pecans on a baking sheet for about 3-5 minutes being careful to watch them closely so they don't burn. Remove from the oven to cool. Allow the oven to preheat to 425°F.
Fry the pancetta on the stovetop until crispy. Transfer the pancetta to a paper-towel lined plate.
In a baking dish toss together the squash, maple syrup, cayenne pepper, melted butter and salt. Bake for 25 minutes or until the squash is fork soft. Mix in the pancetta, chopped sage and pecans.
Save time: Butternut squash can also be purchases already cubed at your grocery store.