The Boomerang recommends ~

Mmmm! December 29, 2014

Mmmm! December 29, 2014

Maple-roasted butternut squash!

The recipe:

Ingredients
  • 1 large butternut squash (or buy pre-peeled cubes)
  • 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 ounces thinly sliced pancetta chopped
  • 16 whole fresh sage leaves
  • French bread for serving
Directions
Preheat oven to 400°. Peel and seed butternut squash and then cut into 3/4- to 1-inch cubes (or buy already-peeled-and-cut cubes). Place squash and whole unpeeled garlic cloves in a baking dish or sheet pan large enough to hold them all in one layer. Toss with olive oil, maple syrup, salt, and pepper, and bake for 20 to 30 minutes, until squash begins to brown, turning once during baking.
Sprinkle pancetta and sage leaves evenly over squash and continue to bake for another 20 to 30 minutes, until squash and garlic are tender and caramelized. Season to taste and serve hot with French bread for guests to spread with the roasted garlic.
The recipe serves six as a side dish, but it can also work as the whole meal for two. Squish roasted garlic cloves on to the french bread — yum!
Recipe from The Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients by Ina Garten by way of this site here.