Roasted Butternut Squash with Pancetta

Roasted butternut squash with Pancetta. Perfect for all the Fall and Winter holidays.

Roasted Butternut Squash with Pancetta


For 4 Person(s)

For the Butternut:

  • 4 cups butternut squash, peeled and cut into 1 inch cubes
  • 4 ounces pancetta, cubed
  • 1 large red onion sliced
  • 1/4 cup currants or raisins
  • 1/4 cup pinoli nuts
  • 4 sprigs fresh rosemary
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
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  1. Preheat the oven to 425 degrees.
  2. In a large mixing bowl toss all the ingredients together making sure everything is evenly coated with olive oil.
  3. Spread the mixture on a 13x18 inch baking sheet and roast for 35-40 minutes. Toss every 10 minutes.

Recipe Notes

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