Roasted Butternut Squash Rules

During the chilly months of fall and winter, I pretty much subsist on roasted vegetables. They’re so easy to make, and they are so delicious!

Tonight I’m trying a new recipe and I can already tell it’s going to be great, so I wanted to share it right away with you.

MAPLE-ROASTED BUTTERNUT SQUASH
from Barefoot Contessa Back to Basics, by Ina Garten

1 large butternut squash
1 head garlic, separated but not peeled
2 Tbsp good olive oil
2 1/2 Tbsp pure maple syrup
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 oz. thinly sliced pancetta, chapped
16 whole sage leaves
French bread, for serving

Preheat the oven to 400 degrees.

Peel and seed the butternut squash and then cut it into 1/4-  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, and pepper and bake for 20 to 3o 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.