Maple-Roasted Butternut Squash

• 1 large butternut squash
• 1 head garlic, separated but not peeled
• 2 Tbsp good olive oil
• 2.5 Tbsp pure maple syrup
• 1 tsp kosher salt
• 1/2 tsp freshly ground pepper
• 2 oz thinly sliced pancetta, chopped
• 16 whole fresh sage leaves
• French bread for serving

1. Preheat the oven to 400 degrees
2. Peel and seed the butternut squash and then cut it into 3/4 to 1 in cubes. Place the squash and the whole unpeeled garlic cloves on a sheet pan in one layer. Toss with the olive oil, maple syrup, salt, and pepper and bake for 20-30 mins, until the squash begins to brown, turning once during baking.
3. Sprinkle the pancetta and the sage leaves evenly over the butternut squash and continue to bake for another 20-30 minutes, until the squash and garlic are tender and caramelized. Season to taste and serve hot with French bread for guests to spread with the roasted garlic.

butternut squash, garlic, olive oil, maple syrup, kosher salt, ground pepper, pancetta, sage, bread

Taken from www.epicurious.com/recipes/member/views/maple-roasted-butternut-squash-51196671 (may not work)