What could be better than Pancetta and squash together. Well add some roasted Brussels sprouts and Boursin cheese and you'll find out. This recipe can be made ahead and it is so delicious.
Butter for pan
1 lb Brussels sprouts trimmed and shredded
4 cups butternut squash large dice
2 Tbsp.. olive oil
6 slices pancetta chopped into ½ inch pieces
1 small onion diced
4 oz Boursin cheese
1 cup chicken stock
1 cup gruyere or Swiss shredded
1 Preheat oven to 425 degrees. Butter a 13x9 pan.
2 Toss squash with oil; season with salt and pepper. Roast on a rimmed baking sheet 30-35 minutes; until tender crisp. Stir half way through baking.
3 Meanwhile cook pancetta in a skillet over medium heat until crisp. Drain on paper towels .Cook onions in pancetta grease until tender and fragrant. Add Boursin and chicken stock. Whisk until cheese is melted and smooth. Bring to a boil then simmer 1 minute. Place vegetables in buttered pan ;toss to combine. Pour cheese sauce over vegetables. Stir gently. Sprinkle with gruyere. Bake 20 minutes. Cover with foil if cheeses begin to brown too much.
Take it One Prep at a Time,