Sautéed Butternut Squash with Pancetta, Maple, and Herbs
Servings: 6
Calories: 235kcal
A savory-sweet side dish featuring tender sautéed butternut squash, crispy pancetta, and a touch of maple syrup for warmth and depth. Fresh herbs and toasted pecans add balance and texture, making this an easy yet elegant addition to any fall dinner or holiday feast.
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Equipment
- 1 large (12-inch) sturdy skillet cast-iron works well
Ingredients
- 4 oz pancetta cubed
- 2 tablespoon unsalted butter
- 2½ lbs butternut squash cubed, about 4 cups
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or 2 teaspoon fresh thyme, chopped
- ¼ cup maple syrup 100% pure
- ½ cup pecan halves toasted, for garnish
- 2 tablespoon Italian parsley chopped, for garnish
Instructions
- In a large skillet over medium heat, cook the pancetta until crispy. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate. Leave the rendered grease in the pan.4 oz pancetta
- Add the butter to the pan over medium heat. Once melted add the cubed squash in a single layer. Let it cook undisturbed for 4 to 5 minutes to begin to develop a lightly golden crust on the bottom.2 tablespoon unsalted butter, 2½ lbs butternut squash
- Stir in the salt, pepper, and thyme. Stir and continue cooking, stirring occasionally, for another 15 to 20 minutes, until the squash is tender and browned in spots.1 teaspoon Kosher salt, ½ teaspoon black pepper, 1 teaspoon dried thyme
- Gently stir in the cooked pancetta and maple syrup and cook for another 1 to 2 minutes.¼ cup maple syrup
- Transfer to a serving bowl and garnish with chopped, toasted pecans and chopped Italian parsley. Serve at once.½ cup pecan halves, 2 tablespoon Italian parsley
Video
Notes
NOTE: Watch the video near the top of the recipe card for visual guidance.
- For best texture, make sure the squash cubes are similar in size so they cook evenly.
- If using pre-cut squash, pat it dry before cooking to help it caramelize instead of steam.
- Add the maple syrup near the end of cooking to prevent it from burning.
- Toast the pecans separately for the best crunch and flavor.
- This dish can be made ahead and gently reheated before serving — just wait to add the herbs until right before serving for the freshest taste.
- For a vegetarian version, simply omit the pancetta and use a touch more butter or olive oil.
- To store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat: Warm gently in a skillet over medium heat to maintain texture, or reheat in the oven at 350°F until heated through.
Nutrition
Calories: 235kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 523mg | Potassium: 745mg | Fiber: 4g | Sugar: 12g | Vitamin A: 20334IU | Vitamin C: 42mg | Calcium: 113mg | Iron: 2mg