Maple Butternut Squash with Crispy Pancetta

Weight Watchers Recipe


3PointsPlus Value
Prep time:  15 min
Cook time:  40 min
Serves: 8
Sweet, salty, and savory – a perfect holiday side dish. Serve it with roast chicken, pork or lamb.
Ingredients
      9 cup(s) uncooked butternut squash, cubed  
2 Tbsp olive oil  
2 tsp fresh thyme, leaves  
1 1/2 tsp kosher salt  
1/8 tsp black pepper, freshly ground  
1 oz pancetta, finely chopped  
2 Tbsp maple syrup  
Instructions
Place 2 large rimmed nonstick baking sheets in oven. Preheat oven to 425ºF.

In a large bowl, combine squash, oil, thyme, salt and pepper; toss to combine.

Remove baking sheets from oven and carefully divide squash between sheets; spread into single layer. Roast squash, tossing about halfway through cooking, until tender inside but slightly browned and crisp on outside, about 40 minutes.

While squash is cooking, heat a medium nonstick pan over medium-high heat. Add pancetta and cook, stirring frequently, until golden brown, about 3 1/2 to 4 minutes; remove from skillet and set aside.

Transfer squash to a serving platter or bowl and sprinkle with pancetta and maple syrup; toss to coat and serve immediately. Yields about 3/4 cup per serving.
Notes
You'll need about a 4 pound whole squash for this recipe