Maple-Roasted Butternut Squash
Ingredients:
| 1 | large butternut squash |
| 1 | head garlic, separated but not peeled |
| 2 | tablespoons olive oil |
| 2½ | tablespoons maple syrup |
| 1 | teaspoon kosher salt |
| ½ | teaspoon black pepper |
| 2 | ounces pancetta, thinly sliced, chopped |
| 16 | whole fresh sage leaves |
Pre-heat oven to 400° F. Peel and seed the butternut squash, then cut into ¾- to 1‑inch cubes. Place squash and the unpeeled garlic cloves on a baking sheet in one layer. Toss with olive oil, maple syrup, salt, and pepper. Bake for 20 to 30 minutes until the squash begins to brown, turning once during baking.
Sprinkle pancetta and the the sage leaves evenly over the squash and continue to bake for another 20 minutes, until the squash and garlic are tender and caramelized. Season to taste.