Maple Delicata Squash
- 180g pancetta, diced
- 8 leaves fresh sage
- 1 cinnamon stick
- Salt and freshly ground black pepper
- 3 medium delicata squash, halved and seeded
- 1/2 cup maple syrup
- 1 cup dry white wine
- 1 tablespoon butter
- 1/2 cup toasted pumpkin seeds
- 180g Parmesan cheese, shaved in strips
Preheat oven to 180°C.
Brown the pancetta in a shallow casserole set over medium heat. Spoon out as much of the rendered fat as possible. Add the sage and cinnamon stick to lightly toast.
Season the squash with salt and pepper on the cut sides. Place halves in the pan, cut side down, and brown for 4 – 5 minutes. Flip the squash over and drizzle with maple syrup. Add wine to the pan and scrape up any brown fond.
Cover with the lid and place in the oven. Cook 20 minutes or until squash is tender. A harder squash like acorn or butternut will take longer.
Remove the casserole from the oven and carefully remove the squash to a serving plate or platter. Swirl the butter into the liquid in the pan. Drizzle this liquid over the squash, and top with the sage and pancetta. Garnish with pumpkin seeds and Parmesan shavings.