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The Washington Post

Roasted Squash With Pancetta and Brussels Sprouts

Roasted Squash With Pancetta and Brussels Sprouts 5.000

Marge Ely for The Washington Post

Nourish Oct 16, 2013

This is a side dish I could eat for dinner on its own: a jumble of roasted butternut squash, crisped bits of pancetta, slightly bitter shreds of Brussels sprouts and slivers of garlic. It can be tossed into pasta for a main course, too, but it pairs well with roast chicken, pork or salmon.

Feel free to take advantage of the pre-cut squash now available in most supermarkets. Diced pancetta (Italian bacon) is available prepackaged in most supermarkets.


Servings: 5 - 6

Yield: Makes 4 1/2 cups

Ingredients
  • For the squash
  • 1 1/4 pounds peeled, seeded butternut squash, cut into 3/4-to-1–inch cubes (about 4 cups)
  • 2 ounces diced pancetta
  • 1 tablespoon olive oil
  • Kosher salt
  • Freshly ground black pepper
  • For the Brussels sprouts
  • 8 ounces Brussels sprouts, trimmed and cut in half, then thinly sliced
  • 2 large cloves garlic, thinly sliced, each slice cut into thin strips (slivered)
  • 1 tablespoon olive oil
  • Kosher salt
  • Freshly ground black pepper

Directions

Line two large rimmed baking sheets with aluminum foil. Preheat the oven to 375 degrees.

For the squash: Combine the squash cubes, pancetta and oil on one of the baking sheets; toss to combine and coat evenly. Season with salt and pepper to taste. Spread in a single layer. Bake for 30 to 40 minutes, turning the squash once after 20 minutes, until the squash is tender and starting to brown.

For the Brussels sprouts: Combine the sprouts, slivered garlic and oil on the remaining baking sheet. Toss to combine and coat evenly. Season with salt and pepper to taste. Spread in a single layer. Bake for 10 to 14 minutes, until the sprouts are tender and their the edges are starting to brown.

Gently toss together the contents of the two baking sheets in a large serving bowl. Serve warm or at room temperature.


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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (7)

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Nutritional Facts

Calories per serving (based on 6): 130


% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 2g 10%

Cholesterol: 10mg 3%

Sodium: 270mg 11%

Total Carbohydrates: 15g 5%

Dietary Fiber: 3g 12%

Sugar: 3g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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