Roasted Persimmons and Squash
 
Makes 6 to 8 servings
Ingredients
  • 2 (4-ounce) containers diced pancetta
  • 2 small acorn squash
  • 1 (1-pound) butternut squash
  • 3 soft ripe fresh Fuyu persimmons, cut into ½-inch slices
  • ¼ cup olive oil
  • 1 tablespoon rubbed sage
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • ⅓ cup freshly shredded*
  • Parmesan cheese
  • Garnish: fresh sage leaves
Instructions
  1. Preheat oven to 425°.
  2. On a large rimmed baking sheet, place pancetta.
  3. Bake until almost crispy, about 8 minutes. Leave oven on.
  4. Cut acorn squash in half, and discard seeds. Cut into 1-inch slices.
  5. Peel and seed butternut squash, and cut into 1-inch slices.
  6. In a large bowl, place all squash. Add persimmons.
  7. In a small bowl, combine oil, sage, salt, and pepper. Add oil mixture to squash mixture, tossing to coat. Add squash mixture to pancetta on pan, tossing to coat.
  8. Bake, stirring frequently, until vegetables are browned and tender, 30 to 40 minutes. Sprinkle with cheese. Garnish with sage, if desired.
Notes
*Use the small holes on a box grater to shred the Parmesan
Recipe by Louisiana Cookin' at https://louisianacookin.com/roasted-persimmons-and-squash/