Patate d'autunno | Fattoria La Vialla

Ingredients

• 400 g squash flesh
• 4-5 average size potato
• 100 g pancetta
• 1 tbsp balsamic vinegar of Modena I.G.P.
• 20 g peeled almonds
• 4-5 tbsp Extra Virgin Olive Oil (plus 2 tablespoons to grease the pan)
• salt
• pepper