Roasted Butternut Squash with Fresh Thyme, Crispy Pancetta and Pt. Reyes Blue Cheese

Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage 500-1

1 large butternut squash
4 ozs. unsalted butter
2 tsp kosher salt
1 tsp cracked black pepper

8 ozs. Pancetta, sliced thin
2 T fresh thyme leaves
½ cup crumbled Pt Reyes Bleu Cheese

Peel squash and cut into one inch cubes. Melt butter and tossed squash with it and salt and pepper. Bake in 400 degree oven for 15-20 minutes or until squash is tender inside.

While squash is baking, cook pancetta in a sauté pan until crisp. Add pancetta, and thyme to squash and transfer to serving dish. While squash is still hot, sprinkle with cheese and serve immediately.

Serves 6

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