When I think of my all-time favorite foods (I have a lot of these), there are two words that always come to mind — breakfast sausage. Not the links, but the small sage-studded patties that gladly soak up every last drop of maple syrup that floods my plate. There are very few combinations in the world that I love more than sage, maple and salty pork goodness. So, when I came across an Ina Gartner recipe similar to this one and I read pancetta, sage and maple syrup all on the same page – the word excitement would be like trademarking the understatement of the century.
- 1 butternut squash, peeled and diced into 1-in cubes
- 2 tbsp olive oil
- 2 1/2 tbsp good maple syrup
- 2 ounces of thinly chopped pancetta, chopped (or bacon)
- 16 fresh sage leaves, roughly chopped
- Kosher salt
- freshly cracked pepper
Preheat oven to 400F and toss the squash in olive oil, maple syrup, salt and pepper to coat. Bake for 25-30 minutes, turning once. Sprinkle pancetta and sage leaves over the squash and continue to bake for another 25-30 minutes or until squash is soft and caramelized. Season with salt and pepper to taste (and a small extra drizzle of maple if you desire).