Recipe: Butternut squash and pancetta hash

Total time: 40 minutes

Servings: 6

Note: From Helene Kennan, executive chef at the Restaurant at the Getty Center. Prep the squash and potatoes the night before and you’ll have only some chopping and a quick sauté at breakfast time.

4 cups peeled, diced butternut squash

2 cups peeled, diced Yukon Gold potatoes

6 ounces pancetta, cut into 1/4-inch pieces (about 1 1/4 cups)

1 1/4tablespoons olive oil

1 leek (white and pale green parts only), sliced (about 1 cup)

3 garlic cloves, chopped

1/2teaspoon salt

1/4teaspoon black pepper

1 tablespoon chopped fresh basil

1. Bring a 5- to 6-quart pot of salted water to a boil and partially cook the squash and potatoes, about 5 minutes, then transfer them with a slotted spoon to a colander. (You can do this the night before; just keep them refrigerated.)

2. Cook the pancetta in the oil in a large skillet over moderately high heat, stirring until browned, about 6 minutes. Add the leek and garlic and sauté, stirring occasionally, about 2 minutes.

3. Add the squash, potatoes, salt and pepper and sauté, stirring occasionally, until browned and tender, about 5 to 8 minutes. Carefully stir in the fresh basil. Serve with scrambled or poached eggs and steamed spinach.

Each serving: 182 calories; 5 grams protein; 24 grams carbohydrates; 4 grams fiber; 8 grams fat; 2 grams saturated fat; 8 mg. cholesterol; 353 mg. sodium.