Discover this recipe by Margaux de Biolley: a generous dish combining the sweetness of roasted butternut squash, the crunch of pancetta, and the freshness of a light yogurt and tarragon cream. A colorful, balanced, and comforting plate, ideal for an autumn table full of delicacy.
Serve it warm, with a bit of arugula and toasted pine nuts for a crunchy, aromatic touch. This recipe pairs beautifully with OSAN Verbena - Turmeric.
Ingredients:
Ingredients (serves 4)
- 900g butternut squash
- 220g Greek yogurt
- Fresh tarragon
- Sweet paprika powder
- 200g pancetta
- Arugula
- A handful of pine nuts
- Olive oil
- Salt and pepper
Preparation:
- Preheat the oven to 180°C (fan setting).
- Peel and slice the butternut into pieces about 1 cm thick. In a bowl, mix olive oil with 2 tbsp sweet paprika, a pinch of salt, and pepper. Brush the butternut slices with the marinade and place them on a baking sheet. Roast for 20–25 minutes.
- On a second baking sheet, arrange the pancetta slices. Bake for about 12 minutes until crispy.
- Meanwhile, prepare the sauce: blend the yogurt with a handful of tarragon, a drizzle of olive oil, and 1 tsp sweet paprika. Season with a pinch of salt and pepper.
- Toast the pine nuts in a dry pan for a few minutes.
- Serve the warm butternut with the tarragon cream, crispy pancetta, pine nuts, and a few arugula leaves. Finish with freshly ground pepper and a drizzle of olive oil.