Squash and Brussels Sprouts Hash
Rinse sprouts, cut in half and blanch for 10 minutes in boiling salted water. Shock in cold water and drain well.
Peel squash, remove seeds and fibers and cut flesh into small cubes. Rinse sage, shake dry, separate leaves and mince half.
Cook pancetta, squash and Brussels sprouts in a pan, turning occasionally. Sauté for 5-7 minutes. Add chopped sage and season with salt, pepper and a pinch of nutmeg. Remove from heat and serve garnished with sage leaves.