A Cozy Kitchen Memory
I first made this dish on a chilly November afternoon. My grandson was helping me in the kitchen. He said the squash looked like a spaceship. I still laugh at that.
We roasted everything together. The smells filled our whole house. It was sweet and salty and warm. Doesn’t that smell amazing? That memory is why this recipe matters. Food is best when it makes a happy moment.
Why These Flavors Dance
Let’s talk about the three friends in this dish. The squash is sweet and soft. The pear adds a gentle, juicy note. The pancetta is our salty, crispy bit.
Together, they sing a perfect holiday song. The vinaigrette ties it all together. It has a little zip from the vinegar. It makes your mouth happy. Fun fact: Bosc pears are great for roasting. They keep their shape and don’t get mushy!
A Little Tip from My Kitchen
Please do not skip the note about the squash. That fibrous layer under the skin is tough. If you leave it on, the squash won’t be as tender.
Use a good peeler and take a little extra off. It makes all the difference. This small step matters. It turns good food into great food. Do you have a kitchen tip that seems small but is a big deal? I’d love to hear it.
The Simple Joy of Roasting
Roasting is magic. The oven does most of the work. It turns simple veggies into something special. The heat brings out their natural sugar.
Watch for that browning on the bottom. That’s where the flavor lives. We don’t flip the squash. Let it get nice and caramelized. What’s your favorite vegetable to roast? Mine will always be squash.
Making It Your Own
This is a wonderful side dish for a holiday table. But it’s also a fine meal on its own. Just add a piece of crusty bread.
You can change it up, too. No pancetta? Try crispy bacon. No thyme? Rosemary is lovely. Cooking is about using what you have. Would you try this with a different fruit, like apple?
Warm Food for Gathering
This dish is best served warm. But room temperature is nice too. That’s why it’s perfect for a big family gathering.
You can make it a little ahead. The flavors will mingle and get even friendlier. This matters because holidays should be about people, not stress. The food should welcome everyone.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Red wine vinegar | 3 tablespoons | For the vinaigrette |
| Sugar | 1 tablespoon | For the vinaigrette |
| Table salt | ⅛ teaspoon | For the vinaigrette |
| Shallot, minced | 3 tablespoons | For the vinaigrette |
| Extra-virgin olive oil | 2 tablespoons | For the vinaigrette |
| Fresh thyme, minced | 1 teaspoon | For the vinaigrette |
| Red pepper flakes | ¼ teaspoon | For the vinaigrette |
| Butternut squash | 1 (2¼- to 2¾-pound) | Peeled, seeds removed, cut into 1-inch slices |
| Extra-virgin olive oil, divided | 3 tablespoons | For roasting |
| Table salt | ½ teaspoon | For the squash |
| Bosc pear | 1 | Unpeeled, halved, cored, cut into ½-inch wedges |
| Pancetta | 3 ounces | Cut into ½-inch pieces |
Roasted Butternut Squash with Pear and Pancetta
Hello, my dear. Come sit. Let’s make something special. This dish is like a cozy autumn hug on a plate. The squash gets sweet and caramelized. The pear turns soft and juicy. And the pancetta? It adds a salty, crispy surprise. I still laugh at how my grandson calls it “fancy bacon.” Doesn’t that smell amazing when it starts to roast? It’s perfect for sharing with family. You’ll love how all the flavors dance together.
Instructions
Step 1: First, make your dressing. Stir the vinegar, sugar, and salt in a little bowl. Keep stirring until the sugar disappears. Then add the shallot, oil, thyme, and pepper flakes. Set it aside. This lets the flavors get to know each other. (A hard-learned tip: use your fingers to rub the thyme. It releases more wonderful fragrance.)
Step 2: Now, heat your oven to 450 degrees. Peel your squash well. Don’t forget to scrape out all the seeds. Cut it into thick, sturdy slices. I think of cutting moon shapes. Toss them with oil and salt. Lay them flat on your baking sheet. What vegetable is a classic symbol of autumn? Share below!
Step 3: Roast the squash for about 15 minutes. You’ll see the bottoms start to turn a lovely gold. While that happens, toss your pear wedges with a bit of oil. It keeps them from drying out. My kitchen always feels so warm and hopeful now.
Step 4: Take the sheet out of the oven. Be careful, it’s hot! Tuck the pear slices between the squash. Scatter the pancetta pieces on any empty spots. Everything goes back in the oven together. The pancetta will sizzle and get crispy. The pear will become tender.
Step 5: After about 8 more minutes, it’s done. Gently move everything to a pretty platter. Drizzle that waiting dressing all over the top. The smell is absolutely heavenly. Serve it warm and watch it disappear. I love the happy silence that follows.
Creative Twists
Swap pears for crisp apple slices. They hold their shape beautifully.
Use crumbled goat cheese on top. It adds a creamy, tangy finish.
Try maple syrup in the vinaigrette. Just a teaspoon for extra sweetness.
Which one would you try first? Comment below!
Serving & Pairing Ideas
This dish shines next to simple roast chicken. It’s also lovely on a bed of greens. For a drink, a glass of chilled apple cider is perfect. Grown-ups might enjoy a dry white wine. It cuts through the richness nicely. Which would you choose tonight?
Keeping the Cozy for Later
This dish keeps its charm for days. Let it cool completely first. Then tuck it into an airtight container in the fridge. It will be happy there for up to three days. You can also freeze it for a month of cozy meals.
Reheating is simple. Warm it in a pan over medium heat. Stir it gently until it’s hot. The oven works too, at 350 degrees. I once microwaved it and the pear got too soft. A gentle reheat keeps the textures just right.
Batch cooking this saves holiday stress. Roast a double batch of squash on Sunday. Store it plain in the fridge. Assemble the full dish on your busy night. This matters because good food should bring joy, not rush. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Is your squash still hard? Your oven might run cool. Roast it for five more minutes. Check it with a fork for tenderness. I remember when my old oven needed extra time for everything.
Did the pancetta burn? The pieces might be too small. Cut them a bit bigger next time. Or, add them halfway through the pear step. This matters because balanced flavors make every bite perfect.
Is the vinaigrette too sharp? Add a tiny pinch more sugar. Stir it well until it dissolves. Taste it as you go. Fixing small issues builds your cooking confidence. You learn by doing. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this gluten-free? A: Yes, all the ingredients are naturally gluten-free.
Q: Can I make it ahead? A: Absolutely. Make the vinaigrette and prep the squash a day early.
Q: No pancetta? A: Use chopped bacon or a sprinkle of smoked paprika for flavor.
Q: Can I double it? A: Yes, but use two baking sheets. Rotate them in the oven halfway through.
Q: Any optional tips? A: A crumble of goat cheese on top is lovely. *Fun fact: Butternut squash is actually a fruit!* Which tip will you try first?
From My Kitchen to Yours
I hope this recipe finds your table. I hope it fills your kitchen with wonderful smells. Most of all, I hope it brings you a moment of quiet joy. That is what cooking is all about for me.
I would love to hear about your cooking adventure. Tell me how it went for you. Have you tried this recipe? Your stories are my favorite thing to read.
Happy cooking!
—Elowen Thorn.
Roasted Butternut Squash with Pear and Pancetta
Description
A savory and sweet holiday side dish featuring roasted butternut squash, caramelized Bosc pear, and crispy pancetta, all brought together with a tangy shallot and thyme vinaigrette.
Ingredients
Vinaigrette:
Squash and Pear:
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.
- 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.
Notes
- When peeling the squash, be sure to also remove the fibrous yellow flesh just beneath the skin.