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Pancetta Sprouts and Squash


Pancetta Sprouts and Squash, Holistic Recipe
Prep time
Cook time
Total time
Nutrition Info: Calories: 169.2 Fat: 7.1g Carbohydrates: 18.5g Protein: 11.4g
Serves: 4 servings
  • 4 oz pancetta
  • 12 oz brussel sprouts, halved
  • 2 tbsp grass fed butter
  • 2 cups cubed butternut squash
  • Salt and pepper to taste
  • ¼-1/2 tsp paprika
  1. Preheat oven to 450 F.
  2. Over medium high heat, sauté pancetta for 2 minutes.
  3. Place brussel sprout halves face down with pancetta and brown for several minutes in pancetta grease.
  4. Add butter, butternut squash, salt and pepper to taste and ¼-1/2 tsp paprika (depending on taste) to pancetta mixture.
  5. Stir and coat well.
  6. Allow to cook for 2-3 minutes.
  7. Transfer to a roasting pan and bake for 15 minutes.
  8. Serve hot.
Nutrition Information
Serving size: 1 serving

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8 thoughts on “Pancetta Sprouts and Squash, Holistic Recipe”

  1. Jan Martin Whitlinger says:

    Halle, I am definitely making this for Thanksgiving–if not before–and adding some dried cranberries to it for an extra little holiday “zing”!

  2. Whole Lifestyle Nutrition says:

    Yum Jan, that sounds so good…How about using fresh cranberries?

  3. Julie Skinner says:

    I’ve had this dish in a fancy pants restaurant in Seattle. They added walnuts as well. The extra crunch was a nice texture change.

  4. Andrea Shink says:

    looks so delicious!!! right up my alley!

  5. Jan Martin Whitlinger says:

    Great idea, Julie. I’m adding cranberries AND walnuts! ;-))))

  6. Andrea Shink says:

    I said it was up my alley & I wasn’t kidding: cooking it now~!!! when/where do we add the paprika? smoked, hot or sweet??

  7. Whole Lifestyle Nutrition says:

    typo in that recipe thanks :) I used smoked paprika Andrea but you could use any. I corrected the recipe to indicate where to put it in.

  8. Andrea Shink says:

    well, its too late, and the Jury is back in: the Brussels were a huge hit!!! there were only 6 halves left (which I had yesterday) and I kindof doubled the recipe from your amounts for 11 ppl. and served Haricot Vert as well. Definitely make this again. Who knew the humble little brussel sprout could be THAT delicious???

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