Maple-Glazed Squash with Pancetta
- In a 12-inch skillet, cook and stir pancetta over medium heat for 5 to 7 minutes or until crisp. Using a slotted spoon, transfer to paper towel; drain.
- Add butter to the pancetta drippings in the skillet. Add the squash. Cook, turning occasionally, over medium-high heat for 4 to 5 minutes or just until squash starts to soften. Carefully add water, maple syrup, and salt. Reduce heat. Simmer, covered, for 8 minutes, turning occasionally. Stir in the clementine wedges and orange juice. Increase heat to medium-high. Cook, uncovered, for 4 to 6 minutes or until the orange juice has reduced slightly and squash is tender, turning squash occasionally. Remove from heat.
- Transfer to a serving dish. Sprinkle with a generous amount of freshly cracked black pepper. Top with the crispy pancetta.
Nutrition Facts (Maple-Glazed Squash with Pancetta)
- Per serving:
- 168 kcal cal.,
- 6 g fat
- (3 g sat. fat,
- 0 g polyunsaturated fat,
- 1 g monounsatured fat),
- 11 mg chol.,
- 239 mg sodium,
- 28 g carb.,
- 4 g fiber,
- 11 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet