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Ingredients
- 1 large butternut squash, diced
- Olive oil, salt and pepper to season for roasting
- ½ cup white raisins
- 1 tsp fresh thyme leaves
- ½ tsp curry powder
- 2 Tablespoons diced pancetta
- 1 shallot, diced
- A drizzle of extra virgin olive oil to finish
Directions
- Preheat oven to 375 degrees F. On a sheet tray, spread out butternut squash and season with salt, pepper, and a drizzle of regular olive oil; mix all together. Put in the oven until the squash is tender and starts to brown, about 30 minutes.
- While the squash is roasting, sauté pancetta. Once some of the fat has rendered from the pancetta, add the diced shallot and cook until pancetta is slightly crispy and shallot is translucent.
- In a bowl, mix roasted squash, sautéed pancetta and shallots, and all other ingredients together; finish with a drizzle of extra virgin olive oil. Serve as a side dish with pork or as a crostini topping.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 113g | |
| Calories 297 | |
| Calories from Fat 23 | 8% |
| Total Fat 2.59g | 3% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 426mg | 18% |
| Potassium 738mg | 21% |
| Total Carbs 66.53g | 18% |
| Dietary Fiber 3.5g | 12% |
| Sugars 48.86g | 33% |
| Protein 8.79g | 14% |
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Reviews
November 5, 2010
Marisa, I never thought I'd use the words "passion" and "squash" in the same sentence, but this recipe is delightfully passionate! LOL - It's like Thanksgiving every day! Thank you for this ...1 reply
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