by mariaraynal
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my 19 recipes »
mariaraynal's Notes:
Expand1 slice pancetta, about 1/4 inch thick, cubed Ask a question about this ingredient
2 large shallots, thinly sliced Ask a question about this ingredient
4 cups butternut squash, sliced into 1/4 inch cubes Ask a question about this ingredient
10 sage leaves, thinly sliced Ask a question about this ingredient
2-3 tablespoons brown butter Ask a question about this ingredient
kosher salt and freshly ground black pepper, to taste Ask a question about this ingredient
extra virgin olive oil, as needed Ask a question about this ingredient
Place pancetta into large skillet over medium heat and cook for about five minutes, stirring occasionally, until lightly brown. Remove with slotted spoon, set aside in a small bowl, and remove all but two tablespoons of pancetta fat from the pan.
Ask a question about this stepSaute shallots in the pancetta fat, adding salt and pepper, until lightly brown, stirring frequently. Remove and place with pancetta.
Ask a question about this stepPlace butternut squash in skillet and cook for 10-15 minutes. If needed, add a bit of olive oil, just enough to lightly slick the pan.
Ask a question about this stepWhen squash is golden brown, add pancetta, shallots and sage back into pan and stir gently to combine. Taste and correct seasonings if needed.
Ask a question about this stepWhile squash cooks, melt butter in a small pot over low until it turns a light, nutty brown. Just before serving, drizzle the brown butter over the squash.
Ask a question about this step
