Roasted Butternut Squash with Pancetta Parmesan Topping

Nov 17, 2016 in appetizers and sides, breadcrumbs, epicurious, pancetta, parmesan cheese, roasted, squash, thanksgiving, thyme. Read the original on: Ocean View Kitchen

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This simple side dish is perfect with roasted meats or a holiday meal. You canâ€™t go wrong with crispy, salty pancetta, nutty parmesan cheese and sweet roasted squash. Its packed with big earthy flavors and got amazing crunchy texture. Its got that salty/slightly sweet thing going on from the butternut squash-pancetta-parmesan combination. Hope you give it a try:)

Roasted Butternut Squash with Pancetta Parmesan Topping

Servings: 6 Time: 35 minutes Difficulty: easy Print

Ingredients:

1 large butternut squash (about 2.5 pounds), peeled and seeded and cut in 1-inch chunks or 2 pounds of already peeled and cut squash 2 tablespoon olive oil 1/4 tsp nutmeg 1/4 tsp cinnamon Pinch of brown sugar Salt, pepper 2 ounces pancetta, finely diced, ~1/2 cup 1/2 cup grated Parmesan 1/4 cup panko breadcrumbs 1 tablespoon minced fresh thyme

Directions:

Preheat the oven to 400 degrees F. Place the squash on a sheet pan and drizzle with the olive oil, cinnamon, nutmeg, salt, and pepper and toss well (note: both pancetta and Parmesan cheese are quite salty, so just a add little bit of salt!). In a medium bowl, toss together the pancetta, Parmesan, panko and thyme. (This will create a yummy and crunchy topping). Arrange the squash in one layer, sprinkle with pancetta parmesan topping and roast for 25 to 30 minutes, until the squash is tender.

The post Roasted Butternut Squash with Pancetta Parmesan Topping appeared first on Ocean View Kitchen.

Read the original on: Ocean View Kitchen