Roasted squash with pancetta and brussels sprouts

I made this for Handsome as he loves brussels, so I’m always looking for alternatives. This is a fantastic unusual roasted vegetable recipe. I served it with lemon and oregano pork tenderloin, and it was incredible. This will serve 5-6 as a side dish.

Ingredients

4 cups peeled and seeded squash (1 inch diced)
2 ounces diced pancetta
3 tablespoons olive oil
8 ounces brussel sprouts (peeled and cut in half)
2 large cloves garlic (crushed)
Salt and pepper (to taste)

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a large gallon sized ziploc, add oil, garlic, salt and pepper and shake to mix.
  3. Add brussels and squash, seal and shake vigorously to coat in marinade.
  4. Spread evenly over baking sheet and sprinkle on pancetta.
  5. Stir every 20 mins for total 60 mins cooking time. Serve warm.

squash3

washingtonpost.com

 

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