With Thanksgiving just weeks away, I’ve been thinking about side dishes to accompany my favorite turkey recipe which I’m going to share here and on OC Family next week.  I find inspiration in the oddest places – this time it was within the pages of American Way magazine on my flight to Northwest Arkansas last month.

Squash is the essence of autumn and I’ve always prepared it very simply (halved, baked, add a little brown sugar and butter and enjoy!)  but yearned for a little more complexity.  What grabbed my attention, besides the gorgeous photo, was the use of honey vs. sugar as a sweetener and the addition of pancetta, which I love.

Roasted Butternut Squash

Adapted from a recipe by Nate Appleman, New York-based James Beard Award winner  ”Honey is a surprisingly under-used ingredient with home cooks,”

says Nate.

1 butternut squash, halved lengthwise & seeded

2 cloves garlic. peeled and smashed

1 sprig fresh rosemary or 1/2 teaspoon dried

Lemon zest from one lemon

4 oz. pancetta, chopped

2 T. honey

2 T. extra virgin olive oil

Preheat oven to 400 degrees.

Peel squash halves (this was the hardest part) and slice crosswise into 1/2 inch pieces.

Chop rosemary, garlic, and lemon zest and mix with chili flakes, pancetta, and honey.

In large bowl, toss squash with the olive oil and all other ingredients.

Spread squash in a single layer on a rimmed baking sheet. Roast in oven for 15-20 minutes, or until cooked through and golden.

Served with Roast Pork with Cranberry-Port Sauce.

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