| 9 | 35 | 149 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 30 min | 6 |
| 2 tbsp | Extra virgin olive oil |
| 114 gm | Pancetta, lean (or nitrite-free bacon, chopped) |
| 1/2 tsp | Sage, fresh (finely chopped, or 1/4 tsp, dried sage) |
| 908 gm | Butternut squash (peeled, seeded and cut into 1" chunks) |
| 1 small | Yellow onion (chopped) |
| 1 clove(s) | Garlic (minced) |
| 1 tsp | Nutmeg, ground (a dash) |
| 1 dash | Salt and pepper (to taste, white pepper if you have it) |
| 1 cup | Chicken broth (stock) (organic) |
1. Add bacon and olive oil to sauté pan and cook until bacon is crisped.
2. Remove bacon with a slotted spoon. Add squash and chopped onions. Cook over medium heat until onions are clear and started to turn golden.
3. Add sage, nutmeg and season with salt and pepper (white pepper if you have it)
4. Add broth and bring to a boil, reduce heat to simmer and cover with lid.
5. Cook until squash is tender when pierced with a fork. Serve and Enjoy!
Squash
is a power-packed veggie, rich in vitamin A, vitamin C, magnesium and high in fiber
| Meat | 0.3 |
| Vegetables | 2.1 |
