Roasted Butternut Squash with Pancetta and Chestnuts
Excitement level 100! If there’s one new side dish you wanna try this year, please try this one. I am so pleased and happy to share this new recipe with you guys today. It's such a tasty side dish. I would even dare to say it’s our all-time favorite fall side ever ever ever. We love:
- sweet, soft, baked butternut squash
- beautiful, nutty, earthy, crunchy chestnut topping
- the meaty aroma from the crispy pancetta
- subtle but wonderful sage flavor
- easy recipe
- made in an oven
- the ingredients are simple, affordable and easily accessible
- crowd-favorite
- the perfect side for Thanksgiving, Christmas, St. Martin's or any other autumn/winter holidays
How to cut butternut squash for roasting?
For this recipe, slice off the stem and bottom of your butternut squash. Using a spoon, remove the seeds and discard them. Peel the squash using a speed peeler. Cut the squash lengthways and then cut in rings as thick as you want your cubes to be. Last but not least, cut in small cubes, approx. 1 cm x 1 cm or 1/2 inch x 1/2 inch.
Can I make this Roasted Butternut Squash dish vegetarian?
Absolutely. Skip the pancetta (or bacon) and add 1/2 tsp of smoked paprika instead, to achieve a similar smokey flavor. If you don't like parmesan cheese, substitute with any other hard cheese.
How long do you roast butternut squash?
If we were to use larger chunks of the butternut squash, roasting time would be significantly longer. However, since we've cut this beauty on small cubes, the roasting time is short. First, roast the butternut squash for 30 minutes at 190 °C / 370 °F, then add the chestnut topping and continue to roast for 10 - 15 minutes at 200 °C / 390 °F.
If you feel like the butternut squash isn't soft and baked, continue to roast for a couple of minutes, but keep an eye on it. If the butternut squash (first roasting) browns quickly, then cover with foil and continue to roast until soft and cooked through.
How to store or freeze roasted butternut squash with pancetta and chestnuts?
There are two ways to store this dish. First, store any leftovers in a fridge. Transfer to an airtight container and keep chilled, in a fridge for up to 2 days. Reheat in a preheated oven for 5 - 10 minutes before serving.
We don't recommend freezing the whole dish, however, you can freeze the roasted butternut squash. Cool, then transfer to an airtight container and freeze for up to 2 months.
Try these butternut squash recipes too
METHOD
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cut the squash
First, lets cut the butternut squash on cubes. Slice off the stem and bottom of the squash. Slice in half. Using a spoon, remove the seeds. Then, peel the squash with a speed peeler and cut it in small cubes, approx. 1 cm x 1 cm or 1/2 inch x 1/2 inch.
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roast butternut squash
Place the butternut squash on a baking sheet lined with parchment paper. Add pancetta (or bacon) cut on small cubes, and the sliced leek. Drizzle with olive oil, season with salt and pepper and toss everything together. Place in the preheated oven. Roast for 30 minutes at 190 °C / 370 °F.
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Chestnut topping
Crumble your cooked chestnuts between your fingers into a large bowl. Add stale bread cut in small cubes, grated parmesan cheese, and diced garlic. Add the herbs, rosemary, thyme, sage, and parsley and season with salt and pepper. Add butter and olive oil. Stir to combine.
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roast
Remove the roasted butternut squash with pancetta from the oven. Optionally transfer the roasted butternut squash with pancetta to a smaller oven-safe baking dish (approx. 20cm x 20 cm or 8-inch x 8-inch). Sprinkle the chestnut topping evenly over the butternut squash. Place back in the oven. Roast for 10 - 15 minutes at 200 °C / 390 °F.
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serve
Remove the Roasted Butternut Squash with Pancetta and Chestnuts from the oven. Let it sit in the baking dish for about 5 minutes, then serve. Optionally sprinkle with some fresh herbs. Enjoy.
