Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes Spicy Butternut Squash Meatloaf 3.1 (38) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 27, 2020 Rate Print Share Prep Time: 15 mins Total Time: 1 hr Servings: 6 Large chunks of butternut squash are mixed with ground pork or turkey (take your pick!), diced pancetta, grated Parmesan, and fresh sage leaves for a delightful autumnal dinner recipe. Ingredients 2 teaspoons extra-virgin olive oil 1 small yellow onion, diced medium (¾ cup) 2 garlic cloves, minced ½ small butternut squash, peeled and diced medium (1 ⅓ cups) 3 ounces pancetta or bacon, diced medium (½ cup) 1 ¾ teaspoons chopped fresh sage leaves 1 teaspoon red-pepper flakes Coarse salt and ground pepper 1 ½ pounds ground pork or turkey 1 cup grated Parmesan (2 ¾ ounces) 1 to 2 slices white sandwich bread, diced medium (1 cup) 1 large egg Directions 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. Cook's Notes For a healthier version, use ground turkey in place of pork. Originally appeared: Everyday Food, November 2010 Rate It Print