Roasted Butternut Squash with Pancetta

Ingredients

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