Roasted Butternut Squash with Pancetta
Roasted Butternut Squash with Pancetta and Chestnuts is an easy butternut squash recipe made in an oven. Beautiful savory side dish, packed with flavors.
Keywords
- how to roast butternut squash
- roasted butternut squash recipe
- roast butternut squash cubes
- how long to roast butternut squash
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 jernejkitchen.com.
Cooking tools:
- Peeler
- Spoon
- Cutting board
- Chef's knife
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Grater
- Baking dish
- Oven mitt
- Serving platter
- Kitchen timer
- Measuring spoon
- Fork
Ingredients
- 600 g butternut squash (1.3 lbs)
- 120 g pancetta (4.2 oz), cut in cubes
- 1 tbsp olive oil
- 1/2 leek
- 150 g cooked chestnuts (5.3 oz)
- 1 slice stale bread, without the crust
- 1 tsp chopped rosemary
- 1 tsp thyme
- 1 small sage leaf
- 1 tbsp parsley, chopped
- 1 tbsp parmesan cheese, grated
- 1 garlic clove
- 1 tbsp butter
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