Roasted squash with pancetta and sage

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.

Ingredients
1 medium butternut squash
Handful of chopped sage leaves
80g of cubed pancetta
Olive oil
Black pepper

Method
Preheat your oven to 200oc/gas 6
Remove the skin from your butternut squash, deseed and cut into chunks
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.
Roast in the oven for around 25/30 mins or until the squash is nice and soft.
Serve on its own as a light lunch or as a decandent accompaniment to roast chicken.

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