Winter Squash with Arugula & Pancetta

Winter Squash with Arugula & Pancetta
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  1. 1 winter squash such as butternut, kabocha, delicata or acorn
  2. Some arugula, the amount will depend on the size of the squash and the number of people you are serving. I’d say about 1 cup for an acorn squash and as much as three cups for a large butternut or kabocha.
  3. ¼ to ½ cup of cooked pancetta or bacon, again depending on the size of the squash, or if you prefer not to use meat, toasted walnuts or almonds roughly chopped and some dried cranberries or currants ¼ to ½ cup of each
  4. ¼ to ½ cup of shaved Parmigiano Reggiano
  5. 1 to 3 Tablespoons of honey
  6. Juice of one lemon
  7. Olive Oil for drizzling
  8. Salt and pepper to taste
  1. Preheat the oven to 350 degrees. Peel the squash and cut into cubes. Toss with a little olive oil, salt and pepper. Roast for about 30 minutes or until squash is tender and beginning to brown a bit. Remove from the oven and toss with some honey, again the amount will depend on the size of the squash. Put back in the oven for about 7 minutes.
  2. When the squash is done cooking, put it in a bowl or on a platter and top with the arugula, pancetta or nuts and fruit, and shaved Parmigiano Reggiano. Drizzle with a little lemon juice and olive oil and sprinkle with a bit of salt to finish off. Will serve from 2 to 6 people.
Market Shopping List
  1. 1 winter squash
  2. Dried fruit and nuts
  3. 1 lemon
  4. 1 bag arugula
  5. Honey
  6. Olive Oil
  7. Salt
  8. Pepper
Studio City Farmers Market