Wildbrine

INGREDIENTS

Directions

For Pancetta:
Preheat oven to 375°F. Lay the pancetta out onto a baking sheet and roast in the oven until crispy, between 5 and 12 minutes. Remove from oven. Reserve the baking sheet with the pancetta drippings for cooking the squash. Place the crispy pancetta on a towel to remove extra grease. If using bacon, cooking time may take longer.
For Squash:
Increase oven heat to 425°F. While the pancetta is cooking, trim both ends of the Delicata squash. Stand the squash up on the larger cut side and, using a chef’s knife, slice it lengthwise, down through the center of the squash, creating two even halves. Use a soup spoon to scrape out and discard seeds and any fibrous flesh. Place the squash halves cut-side down on a cutting board and cut each half crosswise into ¼-½ inch, half-moon slices. Transfer slices to a baking sheet, drizzle with olive oil, and toss to coat with salt, pepper, and remaining pancetta drippings. Roast until squash slices are golden brown on the bottom, about 12 minutes. Use tongs to flip each slice. Rotate baking sheet 180 degrees, return it to oven, and continue to roast until second side is golden brown, about 10 minutes. Remove baking sheet from oven and allow to cool.

Crispy Winter Greens Salad with Delicata Squash