Maple-Roasted Butternut Squash

We’ve made this recipe twice in the past 6 days. And since we are always searching for new, fun things to make, that says something. What does it say? Well – it says this recipe is easy. and Goooood. and that we loved it enough the first-go-round that as we strolled through the grocery store a few days later we bought the ingredients again… because we missed it. This recipe is just that good. Try it. You can thank Ina Garten (Barefoot Contessa) for this recipe. We didn’t alter a thing – why would we?

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1 large butternut squash

1 head garlic, separated but not peeled

2 tablespoons good olive oil

2 ½ tablespoons pure maple syrup

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 ounces thinly sliced pancetta, chopped

16 whole fresh sage leaves

 

Preheat the oven to 400 degrees.

Peel and seed the butternut squash and then cut it into 3/4- to 1-inch cubes.  Place the squash and the whole unpeeled garlic cloves on a sheet pan in one layer.  Toss with the olive oil, maple syrup, salt, and pepper, and bake for 20 to 30 minutes, or until the squash begins to brown, turning once during baking.

Sprinkle the pancetta and the sage leaves evenly over the butternut squash and continue to bake for another 20 to 30 minutes, until the squash and garlic are tender and caramelized.  Season to taste….and ENJOY!

Thanks Ina!

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