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Try this sweet and savory side, which features the Italian cured ham known as pancetta, for a holiday meal. Or, alongside a green salad, it can become a delicious main dish.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
cook:
23 mins
total:
53 mins
Servings:
8
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

168 calories; fat 6g; cholesterol 11mg; saturated fat 3g; carbohydrates 28g; mono fat 1g; insoluble fiber 4g; sugars 11g; protein 4g; vitamin a 18201.4IU; vitamin c 49.5mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.2mg; vitamin b6 0.3mg; folate 53.7mcg; sodium 239mg; potassium 669mg; calcium 100mg; iron 1.3mg.
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