Maple Cayenne Butternut Squash with Pancetta and Pecans

Serves 4 Total time 20 minutes.


1 medium butternut squash, peeled, seeded and cut into 1 inch cubes
3 tablespoons melted butter
2 tablespoons pure maple syrup
4 ounces pancetta, diced
2 garlic cloves, finely chopped
1/2 cup toasted pecans, chopped
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
12 fresh sage leaves, chopped


Preheat the oven to 350 °F.  Toast the pecans on a baking sheet for about 3-5 minutes being careful to watch them closely so they don't burn. Remove from the oven to cool.  Allow the oven to preheat to 450°F. 

Fry the pancetta on the stovetop until crispy. Transfer to a paper-towel lined plate. 

In a baking dish toss together the squash, maple syrup, cayenne pepper, melted butter and salt. Bake for 25 minutes or until the squash is fork soft. Mix in the pancetta, sage and pecans and serve.