Crostini with butternut squash and pancetta
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Crostini with butternut squash and pancetta - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 thin slices pancetta
- 1/4 cup olive oil
- 8 sage leaves
- 2 cups peeled and diced butternut squash
- Coarse salt and freshly ground pepper
- 2 cloves garlic, sliced
- 1/4 tsp dried red onion flakes pepper
- 2 tbsp. sherry vinegar
- 2 tablespoons of honey
- 8 slices baguette, toasted
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Cooking the dish according to the recipe:
- Fry the pancetta in a large skillet over medium-high heat until crisp on both sides, about 5 minutes. Drain on paper towels, then break each slice in half.
- Pour olive oil into a clean frying pan. Add sage and cook until crisp, about 20 seconds. Transfer the sage leaves to paper towels. Reserve 1 tablespoon of oil in the pan, and drain the remaining oil.
- Increase the heat to high. Add the pumpkin to the skillet and season with salt and pepper; cook, stirring occasionally, until golden brown and the pumpkin is tender, about 7 minutes. Add the garlic and pepper flakes and continue cooking for 1 minute, then stir in the vinegar and honey. Spoon the pumpkin mixture onto the toasted baguette slices; top with a slice of pancetta and a sage leaf.
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