How to make roasted butternut squash with pancetta and chiles like A16

Butternut squash together with salty pancetta and spicy chiles is a great blend of flavors that I would not have thought of to put together! This recipe is a perfect mixture of taste and texture. The two chiles are not too spicy, so if you enjoy more spice add another in!

Cookbook – A16

Recipe – Roasted butternut squash with pancetta and chiles

Ingredients –

• 1 butternut squash, about 3 pounds
• Salt
• 3 tbsp olive oil
• 4 oz diced pancetta
• 2 calabrian chiles, stemmed and chopped (can add another chile for heat)

Tools –

• Non stick pan
• Mixing bowl
• Baking sheets

Step 1 – Prep the butternut squash

Preheat the oven to 500 F. Take the butternut squash and cut it in half lengthwise. Remove the seeds and peel.

Cut the squash into about 1/2 inch pieces. Add a few pinches of salt and 2 tbsp of the olive oil with the squash in a mixing bowl. Take the mixture and place it on two baking sheets for 15 minutes. Rotate the pan about halfway through cooking; the squash should be golden brown.

Step 2 – Prep the pancetta and chile

Take 1 tbsp of olive oil and heat on low heat. Add the pancetta and cook it until it is crispy. This should take about 5 minutes.

Take the two chiles and chop off the stems and deseed. Then chop.

Add the chiles to the pancetta in the pan and remove the pan from the heat.

Once the squash is done cooking, remove from the oven and add to a mixing bowl. Add the pancetta and chiles to the squash and mix together.

This is now ready to serve warm! Enjoy.

Ratings are below! Let me know what you think in the comments.

• Difficulty of ingredients to find – 3/5 stars – A trip to the grocery store will probably be needed
• Perceived difficulty going into the recipe – 1/5 stars – Did not look too hard
• Difficulty after recipe – 1/5 stars – Not too hard to make
• Time taken – 1/5 stars – Less than 30 minutes total
• Taste – 4/5 stars – Loved this dish
• Make again? 4/5 stars – Will make again soon