Step 1

Preheat oven to 200C/400F. Line a baking sheet or cast iron skillet with parchment paper.

Step 2

Trim the top and bottom of the butternut squash. Peel and cut in half lengthwise down the centre of the squash.

Step 3

Lay two chopsticks either side of the butternut halves and use a sharp knife to cut ⅛ inch slices widthways along the butternut. Take your time and be careful, hold the butternut and chopsticks to the base of the squash with your non knife hand and ensure the slices are as vertical as possible.

Step 4

In a small bowl, mix together the oil, garlic powder, finely chopped rosemary, salt and pepper. Use a pastry brush to brush this mixture over all over the “hasselback” squash halves. Place onto the prepared baking sheet or skillet and roast in the preheated oven for 45 minutes or until tender.

Step 5

When you’re almost ready to serve, add the pancetta cubes to a small pan (preferably a light coloured one so you can see when the butter browns) and cook over medium heat until golden and crispy and the fat has rendered out, about 6-8 minutes. With 2-3 minutes to go until the bacon is perfectly crispy, add the sliced garlic and cook until golden brown but not burnt. Remove the pancetta and garlic to a plate and cool.

Step 6

Add the butter to the pan you cooked the pancetta in and brown: heat the butter over medium heat and whisk continuously until the butter begins to foam and darkens and smells nutty. Be very careful not to burn it! It changes very quickly when it does - so it is worth only focusing on this one thing whilst doing it. Add the pancetta and garlic to the brown butter with the chopped rosemary and cook for a further 10-30 seconds, it’ll foam up a bit. Drizzle this over the baked squash. Garnish with extra herbs and serve immediately.