WHAT YOU DO
Step 1. Preheat the oven to 180ºC/gas mark 4. Peel the squash and chop into chunks. Add to a large ovenproof tray and scatter over the garlic cloves and sage. Sprinkle with olive oil and season. Roast in the oven for 20 minutes.
Step 2. Remove from the oven, scatter over the pancetta cubes and return to the oven for a further 10 minutes or so, until the squash is soft and the pancetta is crispy.
Step 3. In a large saucepan, sweat the peeled and chopped onion in some olive oil until soft. Add the chilli and cayenne pepper. Squeeze the garlic from its skin and add to the pot, followed by the roasted pancetta
and squash.
Step 4. Add the stock and bring to the boil. Leave to simmer for about
15-20 minutes. Purée until smooth and serve. Garnish with some toasted pumpkin seeds and crispy pancetta cubes.
TIP
Use smoky bacon lardons instead of pancetta
