A salty/sweet dish with a great variety in texture that compliments any fall plate
1 lb Butternut squash in ¼-½" cubes
½ lb Pearl onions
½ lb Pancetta (cut to about ¼" thickness)
4 tbs unsalted butter
2 tbs mustard (preferably spicy)
1 tbs brown sugar
No nutrition information available
Preheat oven to 450
Blanch Pearl Onions: fill a 2qt sauce pot half way and place on stove over high heat. While water is heating, prepare a separate bowl with ice water. Put whole onions into boiling water for approx. 2 mins and immediately drain then add onions to ice water. Slice off base and top of onion, remove outer layer of skin, split and add to large bowl. Add cubed squash.
Melt butter in small microwave-safe bowl, add brown sugar and stir until combined. Repeat with mustard.
Add butter mixture to squash and onions and toss until evenly coated. Spread vegetables in a single layer on a parchment paper lined baking sheet and bake for approx 30 mins or until edges of vegetables become golden brown.
While vegetables are cooking, slice pancetta into bite sized pieces. Add to hot un-greased skillet over medium heat and cook until a golden char develops on pancetta. Remove pancetta to a plate lined with paper towel allowing excess grease to drain.
Add pancetta and vegetables to serving bowl and gently toss to combine evenly. Serve immediately.
Onions and squash can be prepared ahead of time; store cut, uncooked squash and onions in air-tight container for up to 2 days).