1 large winter squash, peeled and cut into 1/2-inch cubes
4 ounces pancetta, diced
3 cloves garlic, minced
1/4 cup dry white wine
1/2 cup heavy cream
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons chopped fresh sage leaves
1/2 cup grated Parmesan cheese
Salt to taste
Directions
Heat oil in a large skillet over medium-high heat. Add pancetta, reduce heat to medium, and cook, stirring occasionally, until crisp, 8–10 minutes. Add sage and toss to coat. Using a slotted spoon, transfer pancetta and sage to a small bowl; set aside.
