Butternut squash is delightful anytime. This vegetable’s sweetness makes it especially appetizing. The roasted garlic, sea salt and maple syrup accentuate the flavor of the squash.
- 1 large butternut squash
- 1 head garlic, separated but not peeled
- 2 tablespoons olive oil
- 2 1/2 tablespoons of maple syrup
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 ounces thinly sliced pancetta, chopped
- 10 whole fresh sage leaves
Preheat oven to 400 degrees. Peel and seed the squash and cut it into cubes (3/4 to 1-inch). Place squash and whole unpeeled garlic cloves in one layer on a sheet pan. Toss on olive oil, syrup, salt and pepper and bake for 20 – 30 minutes., until the squash begins to brown. Turn once during baking.
Sprinkle the pancetta and sage leaves evenly over the butternut squash and continue to bake for another 20 minutes, until squash and garlic are tender and caramelized. Serve hot and serve hot with French bread.
Recipe adapted from Ina Garten