Butternut Squash And Pancetta Hash

By á-174942

Ingredients

• 4 cups diced peeled butternut squash
• 2 cups diced peeled Yukon Gold potatoes
• 6 ounces pancetta cut 1/4" pieces (about 1 1/4 cups)
• 1 1/4 tablespoons olive oil
• 1 leek, white and pale green parts only sliced (about 1 cup)
• 3 garlic cloves chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 1 tablespoon chopped fresh basil

Details

Servings 6

Preparation

Step 1

Bring a 5- to 6-quart pot of salted water to a boil and partially cook the squash and potatoes, about 5 minutes, then transfer them with a slotted spoon to a colander. (You can do this the night before; just keep them refrigerated.)

Cook the pancetta in the oil in a large skillet over moderately-high heat, stirring until browned, about 6 minutes. Add the leek and garlic and sauté, stirring occasionally, about 2 minutes.

Add the squash, potatoes, salt and pepper and sauté, stirring occasionally, until browned and tender, about 5 to 8 minutes. Carefully stir in the fresh basil. Serve with scrambled or poached eggs and steamed spinach.

This recipe yields 6 servings.

Each serving: 182 calories; 5 grams protein; 24 grams carbohydrates; 4 grams fiber; 8 grams fat; 2 grams saturated fat; 8 mg. cholesterol; 353 mg. sodium.