Ina Garten's maple-roasted, pancetta-studded butternut squash is a breeze to make and incredibly versatile, too. You spread the cubed squash on a baking sheet with garlic, oil, syrup, salt and pepper; bake for about 20 minutes; then sprinkle pancetta and sage leaves over everything and slide it back into the oven for 20 to 30 more minutes. The sweet and savory side goes especially well with pork tenderloin or roasted chicken.
Get the recipe: Maple-Roasted Butternut Squash
