{"id":3947,"date":"2010-11-18T08:26:50","date_gmt":"2010-11-18T16:26:50","guid":{"rendered":"https:\/\/shescookin.com\/?p=3947"},"modified":"2011-12-31T20:14:17","modified_gmt":"2012-01-01T04:14:17","slug":"butternut-squash-with-pancetta-and-a-winner","status":"publish","type":"post","link":"https:\/\/shescookin.com\/butternut-squash-with-pancetta-and-a-winner\/","title":{"rendered":"Butternut Squash with Pancetta and a Winner!"},"content":{"rendered":"

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With Thanksgiving just a week away, I’ve been thinking about side dishes to accompany that gorgeous Savory Brined Turkey<\/a> which I made last week in my test kitchen using a brining recipe from Kikkoman<\/a> and my own new glaze recipe. My husband has been enjoying turkey sandwiches with cranberry sauce while I’ve been out of town,\u00a0 and has no objection to my making it again for Thanksgiving when the whole family is at home once again.<\/p>\n

But back to the side dishes; I find inspiration in the oddest places – and this time last year it was within the pages of\u00a0American 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!<\/p>\n

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!) \u00a0but yearned for a little more complexity. \u00a0What 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.<\/p>\n

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