Ingredients Main Dish

• 2 lb brussel sprouts
• 1 lb butternut squash (cut into 1” cubes)
• 4 oz. pre-sliced package Fratelli Beretta Pancetta, chopped into 1/4” pieces
• 1/2 cup mozzarella, shredded
• 1 small onion, chopped
• 2 cloves garlic, chopped
• salt & pepper to taste
• 1 Tbsp butter

Instructions

1. In a skillet over medium heat, cook the Fratelli Beretta Pancetta until crispy.
2. Remove the pancetta from pan, add onion and garlic to pancetta drippings, cook for 3 minutes until onions become translucent.
3. Wash the brussel sprouts and remove loose outer leaves. Trim thick stem bottom, cut in half, place in a large mixing bowl.
4. Peel and chop butternut squash into 1” pieces then add to the mixing bowl, set aside.
5. Make Mascarpone Cheese Sauce as instructed below.
6. Add Sauce to the mixing bowl, combine well until the brussels sprouts and butternut squash are well coated with cheese mixture. Transfer to baking dish, sprinkle with Parmigiano, then cover with foil.
7. Bake covered for 45 minutes. Remove foil, stir. Bake uncovered for an additional 20 minutes or until tender and cheese topping has a golden crust.

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Ingredients Mascarpone Cheese Sauce

• 2 cups Mascarpone cheese Sauce
• 1 cup parmigiano cheese, grated
• 1/2 cups heavy cream
• 1/2 teaspoon nutmeg
• dash of pepper to taste

Instructions

1. Melt butter in over medium heat.
2. Add mascarpone cheese into pan and stir until the Mascarpone has melted.
3. Remove pan from heat, then add the parmigiano cheese and stir until smooth.
4. Stir in the nutmeg and heavy cream. If the sauce needs to thicken a bit, return the saucepan to the heat for a few moments while constantly stirring.
5. Season to taste with pepper.