Thank you, Martha Stewart, for this hearty and unique main course that was highly enjoyed by all my friends when they came for an Autumn Brunch. This could be made with thanksgiving leftovers or just another casual Sunday supper. Make it! You will love it and will even turn the squash haters to lovers–a great way to sneak in the vegetables!
- 2 teaspoons extra-virgin olive oil
- 1 small yellow onion, diced medium (3/4 cup)
- 2 garlic cloves, minced
- 1/2 small butternut squash, peeled and diced medium (1 1/3 cups)
- 3 ounces turkey bacon, diced medium (1/2 cup)
- 1 3/4 teaspoons chopped fresh sage leaves
- 1 teaspoon red-pepper flakes
- Coarse salt and ground pepper
- 1 1/2 pounds ground chicken
- 1 cup grated Parmesan (2 3/4 ounces)
- 1 large egg
- Preheat oven to 350 degrees. In a medium skillet, heat oil over medium-high. Add onion, garlic, butternut squash, and pancetta and cook, stirring occasionally, until onion is soft and vegetables begin to brown, 5 minutes. Add sage and red-pepper flakes, season with salt and pepper, and cook, stirring, 1 minute.
- In a large bowl, combine pork, cheese, bread, and egg. Add vegetable mixture and season with 2 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix until ingredients are combined.
Transfer to a parchment-lined rimmed baking sheet;
form into a 4-by-10-inch loaf. Bake until meatloaf is cooked through, 40 minutes, rotating sheet halfway through. Let rest 15 minutes before slicing.