Roasted Butternut Squash - cooking recipe

Ingredients

1/4 lb pancetta, chopped
2 tablespoons extra virgin olive oil
2 tablespoons butter
4 garlic cloves, minced
2 teaspoons fresh sage leaves, chopped, plus
additional fresh sage leaf (to garnish)
4 cups butternut squash or 4 cups pumpkin, pieces
1/2 teaspoon freshly grated nutmeg
1 cup crumbled blue cheese
pine nuts
salt and pepper

Preparation

Heat oven to 350 degrees.
Peel, clean squash and cut into 1/2 inch pieces.
Arrange squash on a large baking pan. Drizzle to olive oil and toss to coat. Sprinkle with salt and pepper. Roast for 30-40 minutes or until soft and starts to caramelize on the edges. Turn over half way through.
Mean while, in a saute pan, cook pancetta until brown and crispy. Remove with a slotted spoon and set a side.
Add butter and garlic to the pancetta drippings. Saute until both become slightly brown. Add sage. Allow sage to become cripsy.
Arrange squash on a serving dish. Pour brown butter and sage mixture over the top and gently toss to coat. Add pancetta, pine nuts and a generous portion of blue cheese. Serve immediately.