Just typing up this recipe brings back memories of how good it tasted! Sage and pork are match made in heaven, and the roasted butternut squash is wonderfully sweet with a comfortingly soft texture. You just pop everything in the oven and return 30mins later to the most beautiful combination of flavours.
This is another incredibly easy recipe – in fact the only tricky part is grappling with the squash when peeling and chopping.
You will need:
1 medium butternut squash
Handful of chopped sage leaves
80g of cubed pancetta
1.) Preheat your oven to 200oc/gas 6
2.) Remove the skin from your butternut squash, deseed and cut into chunks
3.) Place the squash in a bowl with pancetta, black pepper, sage and a good glug of olive oil. Mix thoroughly to everything is well coated and pour onto a baking tray.
4.) Roast in the oven for around 25/30 mins or until the squash is nice and soft.
5.) Serve on its own as a light lunch or as a decandent accompaniment to roast chicken.