Roasted Acorn Squash with Pancetta

Ingredients:

• 2 acorn squash, quartered with seeds removed
• 2 tbsp butter
• 1 tbsp brown sugar
• 4oz Colameco’s Diced Pancetta
• green onion, diced
• salt and pepper (to taste)

Instructions:

• Preheat oven to 425 degrees F. Line a cookie sheet with parchment paper and place squash on it.
• Place butter in a small bowl and melt in the microwave. Add brown sugar and mix. Brush on squash slices.
• Bake for 25-30 minutes or until golden brown and tender.
• Add pancetta to a small pan and cook on medium. Cook until browned and crispy, about 5 minutes.
• Take squash out of the oven and sprinkle pancetta and onions on top of squash. Add salt and pepper to taste.