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pancetta butternut squash salt butter thyme shallots ricotta salata cheese freshly cracked black pepper
Viewed: 40 - Published at: 2 years agoIngredients
- 6 slices pancetta
- 1 medium butternut squash (about 2 pounds), peeled and sliced lengthwise 1/2-inch thick
- Flaky sea salt
- 2 tablespoons butter
- 4 sprigs thyme, roughly chopped
- 2 shallots, sliced into 1/8-inch rings
- 2 ounces ricotta salata cheese, grated into thin shavings
- Freshly cracked black pepper
Method
- Preheat the oven to 350.
- Place the pancetta on a parchment lined baking sheet and bake in the oven until the pancetta is crisp and the fat has rendered, about 10 minutes.
- Remove the pieces from the sheet and place onto a surface lined with a paper towel.
- Reserve as much of the rendered fat as possible from the sheet tray and pour into a large saute pan and set aside.
- Return the parchment paper to the same tray and set aside.
- Peel the butternut squash and cut lengthwise into whole slices about 1/2-inch thick.
- Scoop out the seeds and fibrous parts from each whole squash slice.
- Heat the large saute pan with the rendered pancetta fat over medium heat, and saute each slice until lightly caramelized, about 3 to 4 minutes on one side.
- Turn the butternut slices and continue cooking for 1 more minute.
- Add the butter, half of the thyme leaves, and sliced shallots to the pan.
- Baste the squash with the butter for 1 minute.
- Transfer the slices and shallots to the parchment lined baking sheet and bake until tender, about 10 minutes.
- Remove from the oven and set the squash and caramelized shallots onto a serving platter.
- Scatter the crispy pancetta slices over each steak and grate the ricotta salata into thin shavings over the tops.
- Season with thyme leaves and freshly cracked black pepper.
