Roasted Squash with Pancetta & Brussels Sprouts

On Sunday mornings my husband likes to read the paper front-to-back.  A few Sunday's ago he came across a recipe he thought we'd like, Roasted Squash with Pancetta and Brussels Sprouts.

Here is a link to the recipe:
Roasted Squash with Pancetta and Brussels Sprouts

If you follow this blog you know we eat a lot of roasted vegetables, especially brussels sprouts.  We just love them.  We also roast squash all fall and winter so we pretty much knew we were going to love this recipe.

I didn't have pancetta and didn't want to buy just 2 ounces, some good smoked bacon from our friends at Otis Family Farm would work just fine!  So bacon was substituted for the pancetta.  

The bacon is roasted with the squash in a little oil.  Once that's been in the oven the Brussels sprouts and garlic are added.  This recipe called for slicing the Brussels sprouts thin and mixing them with some slivered garlic and a little more oil.

Once everything is roasted it is tossed together and served.  We had it as a side with some pork tenderloin (coated in Penzey's Galena Street Rub and grilled) and pumpkin gnocchi!

We loved this variation of a dish we make all the time.  I have to say I really liked the sliced Brussels sprouts!  You can keep them a little more aldente than halved or whole sprouts and the slivered garlic was perfect!  There were no bites where your palate was overwhelmed with garlic flavor.  In fact, each bite had some crunch from the Brussels sprouts, smokey flavor from the bacon and sweet roasted squash.  Another winner.  This would be a great side for your Thanksgiving dinner!

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