Roasted Butternut Squash with a Cocoa Nib Vinaigrette

4 lbs of butternut squash, peeled and cut into 3/4″ cubes

4 oz pancetta – thinly sliced

1 finely minced shallot
1 cup of balsamic vinegar, reduced to 1/4th cup
2 Tbs Cocoa Nibs
1 Tbs Honey
1/4 cup rosemary/garlic infused olive oil (see recipe below)
Salt to Taste

Preheat oven to 350 degrees
Put squash in an oven safe pan, and roast uncovered in oven till a knife inserted into the squash goes in easily

Fry the pancetta a few pieces at a time in a frying pan until all pieces are crispy. Set aside on a paper towel to drain, leave pancetta drippings in the pan.

Add shallot to pancetta drippings, and cook till tender
Add cooked shallot, balsamic vinegar reduction, cocoa nibs, and honey to a food processor
While food processor is running, slowly drizzle olive oil into the processor.
Add salt to taste.

Top squash with crumbled pancetta and cocoa nib vinaigrette.

You may have some vinaigrette left over. Feel free to throw it on a salad, it’s absolutely delicious.

Rosemary/Garlic infused Olive Oil
3/4 cup olive oil
6″ stalk of fresh rosemary, cut into 1″ segments
3 cloves of peeled garlic

Add all ingredients to an oven safe vessel, narrow enough to submerge garlic and olive oil. Place in a 200 F oven for approximately one hour. (I use a tall/narrow measuring cup)
Remove from oven, leave rosemary and garlic in oil, cover and use the next day.<

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