Roasted Butternut Squash with Pancetta ___

Roasted Butternut Squash with Pancetta

Ingredients

For the Butternut:

  • 4 cups butternut squash, peeled and cut into 1 inch cubes
  • 4 ounces pancetta, cubed
  • 1 large red onion sliced
  • 0.25 cup currants or raisins
  • 0.25 cup pinoli nuts
  • 4 sprigs fresh rosemary
  • 0.25 cup extra virgin olive oil
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Directions

Preheat the oven to 425 degrees.

In a large mixing bowl toss all the ingredients together making sure everything is evenly coated with olive oil.

Spread the mixture on a 13x18 inch baking sheet and roast for 35-40 minutes. Toss every 10 minutes.