Serving Size: Serves 6-8
Ingredients:
2TB Extra Virgin Olive Oil
4 oz. Pancetta or nitrite-free bacon, chopped
½ finely chopped fresh sage or ¼ tsp. dried
2 lbs. butternut squash, peeled, seeded and cut into 1” chunks
1 small onion, chopped
1 garlic clove, minced
1 dash of ground nutmeg
Salt and pepper, to taste (white pepper if you have it)
1 cup organic chicken stock
Directions:
Add bacon and olive oil to sauté pan and cook until bacon is crisped. Remove bacon with a slotted spoon.
Add squash and chopped onions. Cook over medium heat until onions are clear and started to turn golden.
Add sage, nutmeg, and season with salt and pepper (white pepper if you have it).
Add broth and bring to a boil, reduce heat to simmer and cover with a lid. Cook until squash is tender when pierced with a fork.
Serve and enjoy. ☺
Photo Credit: Canva - Lilechka75 from Getty Images