Roasted Butternut Squash with Pear and Pancetta | America's Test Kitchen

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