Roasted Winter Vegetables with Pancetta Crumb

Ingredients

• 350 g grams butternut pumpkin, peeled and cut into 2cm cubes
• 2 medium potatoes, peeled and cut into 2cm cubes
• 1 sweet potato, peeled and cut into 2cm cubes
• 2 carrots, peeled and cut into 2cm cubes
• 2 tbsp tablespoons pure maple syrup
• 2 tbsp tablespoons seeded mustard
• 2 tbsp tablespoons olive oil
• Sea salt
• Freshly ground black pepper
• 2 cloves garlic, crushed
• 100 g grams pancetta, finely chopped
• 40 g grams butter
• 3 cups cups finely cubed ciabatta
• 1 tbsp tablespoon fresh thyme leaves, plus extra to garnish
• 50 g grams shaved parmesan, to serve