Manchester Roasted Brussel Sprouts and Squash with Pancetta and Horseradish Cream Sauce

Ingredients

2 bags of brussel sprouts washed and halved(if the brussel sprouts are small then leave them whole)

1 small butternut squash peeled and cut into 3/4 inch chunks

1 package of pancetta cooked until crisp and chopped up

1 red onion cut into chunks (after roasted cut into small pieces)

1 can of northern white beans drained.

cayanne pepper to taste

salt and pepper to taste

smokey paprika if desired

Olive oil for coating and roasting veggies

Horseradish Cream Sauce

1 T Prepared horseradish per 1/4 C of sour cream

(So make as little or much as you may like.)

Procedure

Prepare brussel sprouts, butternut squash, and onions as directed in the recipe. Toss veggies in olive oil and seasonings and roast them in the oven at 400 degrees until just tender. Check them after 15 minutes and keep checking after 5 more etc until just fork tender. Cook the pancetta slices separately in a frying pan until they are lightly crisp and then chop into small pieces. Warm the beans without mushing them in the microwave for a few minutes. When the roasted veggies are done toss in the pancetta and then the white beans.

Serve warm with the horseradish cream sauce on the side or drizzled on top. We served some sauce warm and some cold depending on personal preference.