Maple-Glazed Squash with Pancetta

  • Makes: 8 servings
  • Serving Size: 3/4 cup
  • Yields: 6 cups
  • Prep: 30 mins
  • Cook: 23 mins to 28 mins
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Maple-Glazed Squash with Pancetta
ounces pancetta, chopped
tablespoons butter
1 1/2 pounds butternut squash, peeled, halved lengthwise, seeded, and cut crosswise into 1/4-inch slices (8 cups)
cup water
tablespoons maple syrup
teaspoon salt
cup unpeeled tiny clementines, cut into 1/2-inch wedges and seeded
cup orange juice
Cracked black pepper
  1. 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.
  2. 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.
  3. 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
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