With Thanksgiving just a week away, I’ve been thinking about side dishes to accompany that gorgeous Savory Brined Turkey which I made last week in my test kitchen using a brining recipe from Kikkoman and my own new glaze recipe. My husband has been enjoying turkey sandwiches with cranberry sauce while I’ve been out of town, and has no objection to my making it again for Thanksgiving when the whole family is at home once again.
But back to the side dishes; I find inspiration in the oddest places – and this time last year it was within the pages of American Way magazine on my flight to Northwest Arkansas. I’ve been on that same flight twice in the past month to take care of some pressing family matters, so I thought I’d go back a year and revisit some of my early posts – the recipes speak for themselves, but my photos have come a long way since then!
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 their gorgeous photo, was the use of honey vs. sugar as a sweetener and the addition of pancetta. Pancetta is Italian style bacon and I absolutely love little bits of its salty goodness in pasta and salads or just about any dish.
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.
Using a vegetable peeler, 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.
*If you can’t find pancetta, bacon cut crosswise into thick strips (lardons) can be substituted.
Vegetarian? Leave out the pancetta – the honey, lemon, garlic and rosemary will delight your tastebuds!
Enjoy 🙂
AND NOW FOR THE WINNER OF THE SAUCY MAMA GIVEAWAY!
Comment #31 – Lawyer Loves Lunch is the lucky lady!
Thanks to everyone who participated!
Yay! So excited to win these! I’ve been wanting to try them for a while 🙂
Priscilla…I totally agree with the honey being a great choice to add to this squash. I’d even add maple syrup, orange zest and turkey bacon ;o)) for my own little twist. Just my 2 unwanted cents of course ;o)
Congrats to the lucky winner.
Have a great day and flavourful wishes,
Claudia
@Foodessa – Thanks and, yes, maple syrup with orange zest and turkey bacon would certainly be delicious as well!
Congrats to your winner! Priscilla, I would make this butternut squash recipe anytime, it looks great. I’m looking forward to having left over turkey for sandwiches too:)
Congrats to the winner!
That dish looks delicious! Pancetta and pumpkin go so well together.
Cheers,
Rosa
Congrats. I use Saucy Mama so I know it’s a great prize. GREG
Great dish…we generally do vegetarian and non-vegetarian of each side, and I love this one 🙂
And congrats to the winner!
@Magic of Spice – Thank you. Wow, two versions of every side! I’ll be over for leftovers 🙂