Roasted Butternut Squash with Pancetta and Chiles

from A16: Food + Wine

via Katherine KoelschKriken

serves 6

1 3-pound butternut squash

Kosher salt

3 tablespoons extra virgin olive oil

4 ounces pancetta, diced (about 1 cup)

2 Calabrian chiles, stemmed and chopped
(or substitute 1/2 teaspoon dried chile flakes, since they are easier to find) 

Preheat oven to 500 degrees.

Halve the squash lengthwise and scoop out the seeds. Peel squash halves and slice crosswise into 1/2-inch-thick pieces and cut into 1/2-inch cubes, about 8 cups. In large bowl, toss the squash with a few generous pinches salt and 2 tablespoons of the olive oil. Divide the squash between 2 rimmed baking sheets, spreading the pieces evenly over the pans. Roast the squash, rotating the pan front to back about halfway through cooking, for about 15 minutes or until cooked through and golden.

Meanwhile, heat remaining 1 tablespoon olive oil in a small pot over low heat. Stir in the pancetta and cook, stirring occasionally for about 4 minutes, or until crispy. Drain excess fat. Stir in the chiles, remove from the heat and set aside.

When squash is ready, remove from the oven and let cool for a few minutes. Transfer to a large bowl, add the pancetta mixture and toss to mix. Taste for seasoning and adjust with salt if needed. Transfer to a serving bowl and serve immediately.

This simple recipe yields deep and complexflavors. Roasting is now my preferred approach to vegetables. It intensifies their taste. 

Trader Joe's, Costco and some other markets sell already-diced pancetta.