Recipe of the Month | CCWC

Ingredients

• 4 medium butternut squash (6 pounds)
• 6 tablespoons unsalted butter, cut into 8 pieces
• Kosher salt
• Freshly ground black pepper
• 12 very thin slices of pancetta (3 ounces)
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 large Spanish onion, chopped
• 6 thyme sprigs, divided
• 1 bay leaf
• 2 quarts chicken stock or low-sodium broth
• 2 tablespoons heavy cream
• Sugar (optional)