Roasted Butternut Squash

• 1/4 lb pancetta, chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 4 garlic cloves, minced
• 2 teaspoons fresh sage leaves, chopped, plus
• additional fresh sage leaf (to garnish)
• 4 cups butternut squash or 4 cups pumpkin, pieces
• 1/2 teaspoon freshly grated nutmeg
• 1 cup crumbled blue cheese
• pine nuts
• salt and pepper

1. Heat oven to 350 degrees.
2. Peel, clean squash and cut into 1/2 inch pieces.
3. Arrange squash on a large baking pan. Drizzle to olive oil and toss to coat. Sprinkle with salt and pepper. Roast for 30-40 minutes or until soft and starts to caramelize on the edges. Turn over half way through.
4. Mean while, in a saute pan, cook pancetta until brown and crispy. Remove with a slotted spoon and set a side.
5. Add butter and garlic to the pancetta drippings. Saute until both become slightly brown. Add sage. Allow sage to become cripsy.
6. Arrange squash on a serving dish. Pour brown butter and sage mixture over the top and gently toss to coat. Add pancetta, pine nuts and a generous portion of blue cheese. Serve immediately.

pancetta, extra virgin olive oil, butter, garlic, sage, sage, butternut squash, freshly grated nutmeg, blue cheese, nuts, salt

Taken from www.food.com/recipe/roasted-butternut-squash-508515 (may not work)