Try roasted squash with pancetta and Brussels sprouts

Special to The Washington PostOctober 23, 2013 

FOOD-NOURISH161

Roasted Squash With Pancetta and Brussels Sprouts. Illustrates FOOD-NOURISH (category d), by Stephanie Witt Sedgwick, special to The Washington Post. Moved Wednesday, Oct. 16, 2013. (MUST CREDIT: Photo for The Washington Post by Marge Ely)

POST — The Washington Post

This is a side dish I could eat for dinner on its own: a jumble of roasted butternut squash, crisped bits of pancetta, slightly bitter shreds of Brussels sprouts and slivers of garlic. It can be tossed into pasta for a main course, too, but it pairs well with roast chicken, pork or salmon.

Feel free to take advantage of the pre-cut squash now available in most supermarkets. Diced pancetta (Italian bacon) is available prepackaged in most supermarkets.

Roasted Squash With Pancetta and Brussels Sprouts

squash

1-1/4 pounds peeled, seeded butternut squash, cut into 3/4-to-1-inch cubes (about 4 cups)

2 ounces diced pancetta

1 tablespoon olive oil

Kosher salt

Freshly ground black pepper

Brussels sprouts

8 ounces Brussels sprouts, trimmed and cut in half, then thinly sliced

2 large cloves garlic, thinly sliced, each slice cut into thin strips (slivered)

1 tablespoon olive oil

Kosher salt

Freshly ground black pepper

Line two large rimmed baking sheets with aluminum foil. Preheat the oven to 375 degrees.

For the squash: Combine the squash cubes, pancetta and oil on one of the baking sheets; toss to combine and coat evenly. Season with salt and pepper to taste. Spread in a single layer. Bake for 30 to 40 minutes, turning the squash once after 20 minutes, until the squash is tender and starting to brown.

For the Brussels sprouts: Combine the sprouts, slivered garlic and oil on the remaining baking sheet. Toss to combine and coat evenly. Season with salt and pepper to taste. Spread in a single layer. Bake for 10 to 14 minutes, until the sprouts are tender and their the edges are starting to brown.

Gently toss together the contents of the two baking sheets in a large serving bowl. Serve warm or at room temperature.

Makes 4- 1/2 cups (5 or 6 servings)

NUTRITION Per serving (based on 6): 130 calories, 4 g protein, 15 g carbohydrates, 8 g fat, 2 g saturated fat, 10 mg cholesterol, 270 mg sodium, 3 g dietary fiber, 3 g sugar

Bradenton Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service