Barefoot Contessa Recipes
Maple-Roasted Butternut Squash (Serves 6)
1 large butternut squash
1 head garlic, separated but not peeled
2 tablespoons good olive oil
2½ tablespoons pure maple syrup
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 ounces thinly sliced pancetta, chopped
16 whole fresh sage leaves
French bread, for serving
1 head garlic, separated but not peeled
2 tablespoons good olive oil
2½ tablespoons pure maple syrup
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 ounces thinly sliced pancetta, chopped
16 whole fresh sage leaves
French bread, for serving
Preheat the oven to 400 degrees.
Peel and seed the butternut squash and then cut it into ¾- to 1-inch cubes. Place the squash and the whole unpeeled garlic cloves on a sheet pan in one layer. Toss with the olive oil, maple syrup, salt, and pepper and bake for 20 to 30 minutes, until the squash begins to brown, turning once during baking.
Sprinkle the pancetta and the sage leaves evenly over the butternut squash and continue to bake for another 20 to 30 minutes, until the squash and garlic are tender and caramelized. Season to taste and serve hot with French bread for guests to spread with the roasted garlic.
Peel and seed the butternut squash and then cut it into ¾- to 1-inch cubes. Place the squash and the whole unpeeled garlic cloves on a sheet pan in one layer. Toss with the olive oil, maple syrup, salt, and pepper and bake for 20 to 30 minutes, until the squash begins to brown, turning once during baking.
Sprinkle the pancetta and the sage leaves evenly over the butternut squash and continue to bake for another 20 to 30 minutes, until the squash and garlic are tender and caramelized. Season to taste and serve hot with French bread for guests to spread with the roasted garlic.