Roasted Squash With Pancetta and Sage

• 3 pounds peeled butternut, kabocha or Hubbard squash
• Salt
• Pepper
• 3 tablespoons olive oil
• 4 ounces thinly sliced pancetta, cut crosswise in small strips
• 4 garlic cloves, finely chopped
• 12 sage leaves, roughly chopped

1. Heat oven to 375 degrees.
2. Cut the squash into 1/2-inch cubes and put them in a large bowl.
3. Season generously with salt and pepper, then drizzle with 2 tablespoons olive oil and toss to coat.
4. Spread the squash on a baking sheet in one layer and roast for about 20 minutes or until lightly browned and cooked through.
5. (You may need to turn the pan several times for even browning.)
6. Remove, and cool to room temperature on the baking sheet.
7. Heat 1 tablespoon olive oil in a skillet over medium heat.
8. Add the pancetta and cook until barely crisp, about 2 minutes.
9. Turn off the heat and stir in the garlic and sage.
10. Spoon the pancetta, garlic and sage evenly over the squash.
11. With a spatula, carefully pile the squash into an oven-proof serving dish.
12. If not serving immediately, keep at room temperature for 2 to 3 hours; or cover and refrigerate, then bring to room temperature, before reheating in a 400-degree oven for 10 minutes.

peeled butternut, salt, pepper, olive oil, pancetta, garlic, sage

Taken from cooking.nytimes.com/recipes/1013920 (may not work)