Taleggio, Fontina, Roasted Butternut Squash, Pancetta, Fresh Sage

by Mugnaini on April 18, 2013 in Toppings & Procedures

Taleggio, Fontina, Roasted Butternut Squash, Pancetta, Fresh SageToppings

  • Taleggio
  • Fontina
  • Roasted Butternut Squash
  • Pancetta
  • Fresh Sage

Roasted Butternut Squash Ingredients & Preparation

  • 1 butternut squash
  • ¼ cup extra virgin olive oil
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 teaspoon finely chopped parsley

Peel squash and dice into 1” cubes. Place squash into roasting pan or onto sheet pan. Toss with olive oil and set into oven. Roast until light softened, about 10 minutes. Remove and sprinkle with salt, freshly ground pepper, and parsley. Toss to combine.

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