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Thursday, October 23, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

MAPLE ROASTED BUTTERNUT SQUASH
Vegetables & Side Dishes
Contributed by: Meredith Vaughn
Ingredients:
  • 1 large butternut squash
  • 1 head garlic, separated but not peeled
  • 2 TBS good olive oil
  • 2 1/2 TBS pure maple syrup
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 ounces thinly sliced pancetta or bacon, chopped
  • 16 whole fresh sage leaves
Preheat oven to 400 degrees. Peel and seed butternut squash and then cut into 3?4- to 1-inch cubes. Place squash and whole unpeeled garlic cloves in a baking dish or sheet pan large enough to hold them all in one layer. Toss with olive oil, maple syrup, salt and pepper, and bake for 20 to 30 minutes, until squash begins to brown, turning once during baking.
Sprinkle pancetta or bacon and sage leaves evenly over squash and continue to bake for another 20 to 30 minutes, until squash and garlic are tender and caramelized. Season to taste.
— recipe from Barefoot Contessa
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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