Roasted Butternut Squash with Pancetta | Jernej Kitchen

Ingredients

• 600 g butternut squash (1.3 lbs)
• 120 g pancetta (4.2 oz), cut in cubes
• 1 tbsp olive oil
• 1/2 leek
• 150 g cooked chestnuts (5.3 oz)
• 1 slice stale bread, without the crust
• 1 tsp chopped rosemary
• 1 tsp thyme
• 1 small sage leaf
• 1 tbsp parsley, chopped
• 1 tbsp parmesan cheese, grated
• 1 garlic clove
• 1 tbsp butter