Roasted Butternut Squash Bites with Paprika Pork Belly

Preheat your oven to 200°C (400°F) with a rack in the center. Line a large baking sheet with parchment paper.

Peel the butternut squash, halve it lengthwise, and scoop out the seeds. Cut into 2-cm cubes. Peel and finely dice the yellow onion. Mince the garlic cloves. Set aside.

Toss the squash cubes with 3 tbsp olive oil, 1 tsp salt, and 0.5 tsp black pepper on the prepared baking sheet. Spread in a single layer — do not crowd, or they steam instead of roast.

Roast at 200°C for 22-25 minutes, flipping halfway through, until the edges are golden-brown and a fork slides in with no resistance. Remove and set aside.

While the squash roasts, slice the pork belly into 1-cm lardons. Place a large heavy skillet over medium-high heat and add 2 tbsp olive oil.

Lay the pork belly pieces in a single layer and sear undisturbed for 4 minutes, until deeply browned on the bottom. Flip and cook another 3 minutes until the second side caramelizes. If the pan looks dry, add a splash more oil.

Push the pork belly to the side and add the diced onion to the rendered fat. Cook 4-5 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and cook 1 minute until fragrant. Sprinkle the paprika directly over the pork-onion mixture, stir everything together, and let the paprika bloom in the fat for 30 seconds — it should smell warm and sweet, not raw.

Season with 0.5 tsp salt, toss well, and remove from heat.

Add the roasted squash cubes directly to the skillet with the paprika pork belly. Fold gently to combine while everything is still hot.

For the yogurt dill sauce: zest the lemon, squeeze out 2 tbsp of juice, and chop the dill. Stir all three into the yogurt with a pinch of salt.

Spoon the squash and pork belly onto a large platter or divide among plates. Drizzle or dollop the yogurt dill sauce alongside — the cool tang cuts right through the richness.