Maple-Roasted Butternut Squash with Pancetta and Sage

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).



Filed under All Posts, Holidays - Thanksgiving, Recipes, Seasonal - Fall, Side Dishes, Uncategorized

3 responses to “Maple-Roasted Butternut Squash with Pancetta and Sage

  1. that sounds lovely. i’ve been looking for a new squash recipe. thanks for the inspiration :0)

  2. I suffer the same problem as you with so many favourite foods and I love the idea of butternut and bacon together – YUM!
    🙂 Mandy

  3. Pingback: Maple-Roasted Butternut Squash with Pancetta and Sage (via Daily Crave) « Hotcrowd's Blog

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