Roasted Butternut Squash with Pear and Pancetta
Roasted Butternut Squash with Pear and Pancetta combines sweet, savory flavors and crisp textures, making it a unique side dish for any dinner.
Keywords
- Side Dishes
- Vegetables
- Gluten Free
- Dairy-Free
- Holiday
- Thanksgiving
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Oven
- Baking sheet
- Cutting board
- Chef's knife
- Peeler
- Spoon
- Mixing bowl
- Measuring spoon
- Whisk
- Spatula
- Serving platter
- Measuring cup
Ingredients
- 3 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1/8 teaspoon table salt
- 3 tablespoons minced shallot
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon minced fresh thyme
- 1/4 teaspoon red pepper flakes
- 1 (2¼- to 2¾-pound) butternut squash
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon table salt
- 1 Bosc pear, unpeeled, halved, cored, and cut into ½-inch-thick wedges
- 3 ounces pancetta, cut into ½-inch pieces
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