Ingredients
Scale
- 2 acorn squash, cut in quarters and seeded
- 2 tablespoons olive oil
- 3 slices gluten free bread (day old works great), cubed
- 1/3 cup pancetta
- 3 tablespoons melted butter
- 1 teaspoon dried thyme
- 1/4 teaspoon both salt and pepper, more to taste
- 2 –3 tablespoons high quality maple syrup
- 2–3 tablespoons walnuts, crumbled slightly by hand
Instructions
- Preheat oven to 425F.
- On a baking sheet tray, arrange the squash and drizzle with olive oil. Place the squash so they are face down on the pan with the skin side facing up. Bake for 25-30 minutes or until toasted brown and soft to the touch.
- Meanwhile, in a heavy duty pan or oven safe pan, combine the cubed bread and pancetta. Bake in the oven for 6-8 minutes or until the bread is toasted and pancetta is cooked. Remove pan and crumble the bread cubes into pea sized pieces (or smaller). Pour the melted butter, thyme, salt and pepper over the bread crumbs and pancetta. Stir with a spoon to coat and combine.
- Remove the squash from the baking tray and place meat side up on a platter or serving plate. Drizzle with the maple syrup. Crumble the bread crumbs and pancetta over the top of each quartered squash, followed by the walnuts.
- Prep Time: 5
- Cook Time: 35
- Category: side dish
- Method: oven
- Cuisine: side dish