Name: Roasted Butternut Squash with Pear and Pancetta
Total time: PLACEHOLDER
Ingredients: 3 tablespoons red wine vinegar; 1 tablespoon sugar; 1/8 teaspoon table salt; 3 tablespoons minced shallot; 2 tablespoons extra-virgin olive oil; 1 teaspoon minced fresh thyme; 1/4 teaspoon red pepper flakes; 1 (2¼- to 2¾-pound) butternut squash; 3 tablespoons extra-virgin olive oil , divided; 1/2 teaspoon table salt; 1 Bosc pear , unpeeled, halved, cored, and cut into ½-inch-thick wedges; 3 ounces pancetta , cut into ½-inch pieces

Why This Recipe Works

In order to highlight one of our favorite fall vegetables, we used the oven for most of the up-front work. We began by peeling the tough exterior of the squash until there was no yellow skin left. Instead of meticulously dicing the squash into cubes, we cut the squash in half lengthwise and then crosswise into 1-inch-thick pieces. The larger pieces of squash caramelized beautifully while their interiors remained ultracreamy. For a contrast of flavors, we added a Bosc pear and savory pancetta during the last 8 minutes of cooking. After removing the squash and pear from the oven, we topped them with a zippy vinaigrette of minced shallot, red wine vinegar, and thyme.

Before You Begin

When peeling the squash, be sure to also remove the fibrous yellow flesh just beneath the skin.

Instructions

for the vinaigrette

Stir vinegar, sugar, and salt in small bowl until sugar is dissolved. Stir in shallot, oil, thyme and pepper flakes; set aside.

for the squash and pear

Adjust oven rack to lowest position and heat oven to 450 degrees. Trim ends from squash and peel squash. Halve squash lengthwise and scrape out seeds. Place squash cut side down on cutting board and slice crosswise 1 inch thick.

Toss squash, 2 tablespoons oil, and salt together in bowl. Spread squash in even layer on rimmed baking sheet, cut side down. Roast until squash is tender and bottoms are beginning to brown, 14 to 16 minutes.

Toss pear and remaining 1 tablespoon oil together in now-empty bowl. Remove sheet from oven. Place pear between squash on sheet, cut side down. (Do not flip squash.) Sprinkle pancetta over empty spaces on sheet. Return sheet to oven and continue to roast until pear is tender and squash is fully browned on bottoms (tops of squash will not be browned), about 8 minutes longer.

Using spatula, transfer squash and pear to shallow platter and spread into even layer. Drizzle vinaigrette over top. Serve warm or at room temperature.