Roasted Squash With Pancetta and Brussels Sprouts

From the Washington Post back in 2013. Kevin found this one and wanted to make it --so he did over the holidays and it was delicious --we bought the squash already peeled and cubed. Definitely a make again side dish.

SERVINGS: 5 - 6

Yield: Makes 4 1/2 cups

INGREDIENTS

• FOR THE SQUASH
• 1 1/4 pounds peeled, seeded butternut squash, cut into 3/4-to-1–inch cubes (about 4 cups)
• 2 ounces diced pancetta
• 1 tablespoon olive oil
• Kosher salt
• Freshly ground black pepper

• FOR THE BRUSSELS SPROUTS
• 8 ounces Brussels sprouts, trimmed and cut in half, then thinly sliced
• 2 large cloves garlic, thinly sliced, each slice cut into thin strips (slivered)
• 1 tablespoon olive oil
• Kosher salt
• Freshly ground black pepper

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DIRECTIONS

Line two large rimmed baking sheets with aluminum foil. Preheat the oven to 375 degrees.

For the squash: Combine the squash cubes, pancetta and oil on one of the baking sheets; toss to combine and coat evenly. Season with salt and pepper to taste. Spread in a single layer. Bake for 30 to 40 minutes, turning the squash once after 20 minutes, until the squash is tender and starting to brown.

For the Brussels sprouts: Combine the sprouts, slivered garlic and oil on the remaining baking sheet. Toss to combine and coat evenly. Season with salt and pepper to taste. Spread in a single layer. Bake for 10 to 14 minutes, until the sprouts are tender and their the edges are starting to brown.

Gently toss together the contents of the two baking sheets in a large serving bowl. Serve warm or at room temperature.