• Katherine Arthurs

Maple Roasted Acorn Squash with Pancetta + Walnut Bread Crumb

Here is your new Fall favorite side dish! Or even a great twist on a holiday staple - I mean panchetta breadcrumbs..with extra butter. No one will turn them down. Along with seasonal ripe squash with maple syrup. All roasted together to make the best vegetable side dish.

I loved adding crunchy walnuts (you can omit if you would like) + garnish with flake salt...AND serve with extra maple syrup.

Maple Roasted Acorn Squash with Pancetta + Walnut Bread Crumb

2 acorn squash, cut in quarters + seeded

2 tablespoons olive oil

3 slices gluten free bread (day old works great), cubed

1/3 cup panchetta

3 tablespoons melted butter

1 teaspoon dried thyme

1/4 teaspoon both salt + pepper, more to taste

2 -3 tablespoons high quality maple syrup

2-3 tablespoons walnuts, crumbled slightly by hand

Preheat oven to 425F.

On a baking sheet tray, arrange the squash + drizzle with olive oil. Place the squash so they are face down on the pan with the skin side facing up. Bake for 25-30 minutes or until toasted brown + soft to the touch.

Meanwhile, in a heavy duty pan or oven safe pan, combine the cubed bread + panchetta. Bake in the oven for 6-8 minutes or until the bread is toasted + panchetta is cooked. Remove pan + crumble the bread cubes into pea sized pieces (or smaller). Pour the melted butter, thyme, salt + pepper over the bread crumbs + panchetta. Stir with a spoon to coat + combine.

Remove the squash from the baking tray + place meat side up on a platter or serving plate. Drizzle with the maple syrup. Crumble the bread crumbs + panchetta over the top of each quartered squash, followed by the walnuts.

Serve at once.


This recipe was made #glutenfree, #dairyfree + #paleofriendly