1 delicata squash
1 package diced pancetta, nitrate free
1 large stick of brussels sprouts, sliced
1 can cannelini beans
1 onion, chopped
2 cloves garlic, minced
Pecorino Romano (Locatelli brand or Whole Foods are the best)
Roast the squash in the oven (I followed the directions on the sticker that was on mine–cut in half, fill baking sheet with a little water, place squash cut side down and roast on 350 for about a half hour).
While it’s roasting, cook the pancetta in a pan until crisp and prep the brussels sprouts (Reece had fun helping pull them off and wash them). Chop onion, mince garlic. Remove the pancetta and place on paper towel, wipe grease out of pan and replace with some olive oil. Sauté onion until translucent, add garlic for about 30 seconds and then add brussels sprouts. Cook until tender (10 min?). Drain and rinse beans, add them and the pancetta back in, salt and pepper to taste. Be careful with the salt–the pancetta will add a lot on its own!
Take the squash out of the oven and top with brussels sprouts mixture. I didn’t bother peeling the squash, just scooped out the inside as we ate. Top with Pecorino Romano. Enjoy!
ETA: I’ve since learned that the skin on delicata squash is edible! No need to peel or scoop the meat out of it it!