Roasted Butternut Squash with Pear and Pancetta

Name: Roasted Butternut Squash with Pear and Pancetta
Yield: Serves 4 to 6
Ingredients: 3 tablespoons, red wine vinegar; 1 tablespoon, sugar; 1/8 teaspoon, table salt; 3 tablespoons, minced shallot; 2 tablespoons, extra-virgin olive oil; 1 teaspoon, minced fresh thyme; 1/4 teaspoon, red pepper flakes; 1 (2¼- to 2¾-pound), butternut squash; 3 tablespoons, extra-virgin olive oil, divided; 1/2 teaspoon, table salt; 1 , Bosc pear, unpeeled, halved, cored, and cut into ½-inch-thick wedges; 3 ounces, pancetta, cut into ½-inch pieces

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Appears in Cook's Country December/January 2020

Side Dishes

Vegetables

What does squash need to go from good to great? Plenty of browning and a surprising dressing.

SERVES4 to 6

Roasted Butternut Squash with Pear and Pancetta

WHY THIS RECIPE WORKS

In order to highlight one of our favorite fall vegetables, we used the oven for most of the up-front work. We began by peeling the tough exterior of the squash until there was no yellow skin left. Instead of meticulously dicing the squash i...

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