Butternut Squash And Pancetta Hash

Recipe Ingredients

4 cups	792g / 27oz	Diced peeled butternut squash
2 cups	292g / 10oz	Diced peeled Yukon Gold potatoes
6 oz	170g	Pancetta - cut 1/4" pieces
		= (about 1 1/4 cups)
1 1/4 tablespoons	18ml	Olive oil
1		Leek, white and pale green parts only - sliced
		= (about 1 cup)
3		Garlic cloves - chopped
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 tablespoon	15ml	Chopped fresh basil

Recipe Instructions

Bring a 5- to 6-quart pot of salted water to a boil and partially cook the squash and potatoes, about 5 minutes, then transfer them with a slotted spoon to a colander. (You can do this the night before; just keep them refrigerated.)

Cook the pancetta in the oil in a large skillet over moderately-high heat, stirring until browned, about 6 minutes. Add the leek and garlic and saute, stirring occasionally, about 2 minutes.

Add the squash, potatoes, salt and pepper and saute, stirring occasionally, until browned and tender, about 5 to 8 minutes. Carefully stir in the fresh basil. Serve with scrambled or poached eggs and steamed spinach.

This recipe yields 6 servings.

Each serving: 182 calories; 5 grams protein; 24 grams carbohydrates; 4 grams fiber; 8 grams fat; 2 grams saturated fat; 8 mg. cholesterol; 353 mg. sodium.

Source:
The Los Angeles Times, 10-22-2003

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