Maple Glazed Butternut SquashWith Pancetta

Sorry for being late……fellows were here cleaning the windows and we were also shopping…but here we go.

• 3 oz. pancetta, chopped
• 2 tbsp. butter
• 2 – 1  1/2 lb. butternut squash. halved lengthwise, peeled, seeded and cut into 1/4 inch  pieces
• 1/2 cup water
• 3 tbsp. maple syrup
• pinch of salt
• 1/4 cup unpeeled miniature clementines, cut in 1/2 inch wedges
• 1/2 cup orange juice

In a large skillet, cook the pancetta over a medium heat for about 6-7 minutes until crisp. Transfer to a paper towel, drain and set aside.  Reserve any drippings.

Add butter to the pan with the drippings. Add the squash and cook for 5 minutes until it just begins to soften. Carefully, add water, maple syrup and salt. Reduce the heat and simmer for 8 minutes, covered. Stir in the orange juice and clementines.

Increase the temperature to medium-high and cook, uncovered, for 6 minutes, until the squash is tender and the orange juice has reduced a little.

Remove from heat. Transfer to a serving dish and sprinkle the pancetta over the top.

This dish would be totally awesome with pork. And just in time for dinner. Hurray for me!