Recipe rundown: Maple-Roasted Butternut Squash

Fall is, without a doubt, my favorite season. I love the cool, crisp air, the colors, and the food. Many varieties of squash have started showing up at the farmer's market. What better way to enjoy it than with some Michigan maple syrup and pancetta? This recipe was fantastic and will definitely be making a regular appearance this fall (and beyond).

MAPLE-ROASTED BUTTERNUT SQUASH
Adapted from Barefoot Contessa Back to Basics by Ina Garten

• 1 large or 2 small butternut squash
  
• 1 head garlic separated but not peeled
• 2 Tbsp. good olive oil
• 2 1/2 Tbsp. pure maple syrup
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2 ounces thinly sliced pancetta, chopped
• 16 whole fresh sage leaves
• French bread for serving

Directions

Preheat oven to 400°. Peel and seed butternut squash and then cut into 3/4- to 1-inch cubes. Place squash and whole unpeeled garlic cloves in a baking dish or sheet pan large enough to hold them all in one layer. Toss with olive oil, maple syrup, salt, and pepper, and bake for 20 to 30 minutes, until squash begins to brown, turning once during baking. Sprinkle pancetta and sage leaves evenly over squash and continue to bake for another 20 to 30 minutes, until squash and garlic are tender and caramelized. Season to taste and serve hot with French bread for guests to spread with the roasted garlic.