Recipe Development by Vanessa Rocchio | Food Styling by Katie Moon Dickerson and Vanessa Rocchio | Styling by Maggie Ratliff
Roasted Persimmons and Squash is a hearty, seasonal side dish that combines acorn squash, butternut squash, and ripe Fuyu persimmons with crispy pancetta, sage, and Parmesan. Oven-roasted until caramelized and tender, this savory-sweet recipe is packed with fall flavors and makes a perfect addition to holiday meals, Sunday dinners, or any cozy gathering!
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
- Preheat oven to 425°.
- On a large rimmed baking sheet, place pancetta.
- Bake until almost crispy, about 8 minutes. Leave oven on.
- Cut acorn squash in half, and discard seeds. Cut into 1-inch slices.
- Peel and seed butternut squash, and cut into 1-inch slices.
- In a large bowl, place all squash. Add persimmons.
- 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.
- 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
