Roasted Squash With Pancetta and Brussels Sprouts

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Democracy Dies successful Darkness

This is simply a broadside crockery I could devour for meal connected its own: a jumble of roasted butternut squash, crisped bits of pancetta, somewhat bitter shreds of Brussels sprouts and slivers of garlic. It tin beryllium tossed into pasta for a main course, too, but it pairs good with roast chicken, pork oregon salmon.

Feel escaped to instrumentality vantage of the pre-cut squash present disposable successful astir supermarkets. Diced pancetta (Italian bacon) is disposable prepackaged successful astir supermarkets.

From Nourish columnist Stephanie Witt Sedgwick.

Ingredients

measuring cup

Servings: 5-6 Makes 4 1/2 cups

For the squash

1 1/4 pounds peeled, seeded butternut squash, chopped into 3/4-to-1–inch cubes (about 4 cups)
2 ounces diced pancetta
1 tablespoonful olive oil
Kosher salt
Freshly crushed achromatic pepper

For the Brussels sprouts

8 ounces Brussels sprouts, trimmed and chopped successful half, past thinly sliced
2 ample cloves garlic, thinly sliced, each portion chopped into bladed strips (slivered)
1 tablespoonful olive oil
Kosher salt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving (based connected 6)

Calories
130
Fat
8 g
Saturated Fat
2 g
Carbohydrates
15 g
Sodium
270 mg
Cholesterol
10 mg
Protein
4 g
Fiber
3 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published October 15, 2013

Updated March 14, 2026