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Roast Butternut Squash with Pancetta and




Source of Recipe


Good Things Utah
Roast Butternut Squash with Pancetta and a Cocoa Nib Vinaigrette

http://video-static.clipsyndicate.com/zStorage/clipsyndicate/33/2011/01/07/06/33/5df707b898099a239ad3830346799c74.16008058-ce62-4b4d-a7c3-ba61e494da73_400x300.jpg


3 cups butternut squash, cut into 1/2″ cubes
1 cup cooked chickpeas, drained
1/4 cup olive oil + 1 Tbs additional to coat butternut squash
2 cloves sliced garlic
1 Tbs Sea Salt
1/2 Tsp Cumin
1/4 cup lemon juice


Preheat oven to 375
Lightly toss the butternut squash in olive oil. Spread the squash out in a sheet pan and cook until fork tender. Remove and add to a food processor.

In a shallow frypan add 1/4 cup olive oil and 2 cloves garlic, cook until garlic is fragrant but not brown.

Add oil/garlic, chickpeas, salt, cumin, and lemon juice to butternut squash and puree.

Serve with flatbread, balsamic reduction, and garnish with roasted red peppers and sage