Butternut Squash with Pancetta and Sage
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Nutrition balance score
Good
Glycemic Index
63
Moderate
Glycemic Load
7
Low
Nutrition per serving
Calories130.7 kcal (7%)
Total Fat8.6 g (12%)
Carbs11 g (4%)
Sugars2.5 g (3%)
Protein4.2 g (8%)
Sodium262.2 mg (13%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 TBExtra Virgin Olive Oil
4 ozPancetta
or nitrite free bacon, chopped
0.5fresh sage
finely chopped, or 1/4 tsp dried
2 lbsbutternut squash
peeled, seeded and cut in to 1” chunks
1onion
small, chopped
1garlic clove
minced
1 dashground nutmeg
Salt
pepper
to taste, white pepper if you have it
1 cupchicken stock
organic
Instructions
Step 1
Add bacon and olive oil to sauté pan and cook until bacon is crisped. Remove bacon with a slotted spoon. Add squash and chopped onions. Cook over medium heat until onions are clear and started to turn golden. Add sage, nutmeg and season with salt and pepper (white pepper if you have it).
Step 2
Add broth and bring to a boil, reduce heat to simmer and cover with lid. Cook until squash is tender when pierced with a fork. Serve and enjoy.
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