Feast all weekend: Roast butternut squash with pancetta and Gruyère and Parmesan cream

This is a delicious way to make butternut squash look luxurious. Bacon or pancetta and cheese seem to be regulars in my recipes, and I’m unapologetic on this point – they do make everything taste better!


2 tbsp olive oil

4 slices pancetta

1 butternut squash, peeled and sliced into 3–5cm thick pieces

1 rosemary sprig

Finely chop 1 clove of garlic

300ml double cream

100g Parmesan grated

100g Gruyère cheese, grated

Sea salt, freshly ground black pepper


50g Kale, cut and finely chopped

2 Tbsp red vinegar

3 tbsp olive oil

1 Banana shallot, cut into small rounds

  • In a large skillet, heat the olive oil. Add the pancetta and let it cook for about 5 minutes. Put the pancetta in a bowl and let it cool. Add the squash, rosemary and garlic, to the pan with the pancetta fat, season with salt and pepper and cook for 20 minutes, stirring from time to time to make sure it’s not sticking. Keep warm.
  • In a large saucepan, bring the cream to boil. Then immediately turn off heat. Stir in the cheeses and continue whisking until the cream is thickened. Keep warm.
  • Use your hands to combine the chopped Kale and red wine vinegar. Allow to cool down for about 5 minutes before adding the olive oil, shallot, salt, and black pepper.
  • When you’re ready to serve, pour some of the Gruyère and Parmesan cream into each bowl, spoon in some squash and garnish with the kale vinaigrette, with the pancetta crumbled over in shards.