2 Tbsp. Extra Virgin Olive Oil

125g Pancetta or nitrite free bacon, chopped

½ finely chopped fresh sage or ¼ tsp. dried

900g butternut squash, peeled, seeded and cut in to 1” chunks

1 small onion, chopped

1 garlic clove, minced

1 dash of ground nutmeg

Salt and pepper, to taste (white pepper if you have it)

225ml organic chicken stock

Butternut Squash with Pancetta and Sage Method

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). 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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