Roasting butternut squash really brings out its natural sweetness and the addition of chestnuts, smoky pancetta, parsley and tangy feta makes this dish a feast for the senses. A delicious and healthy Sunday roast side, simply leave out the pancetta to make this dish suitable for veggies.
Preheat the oven to gas 6 200°C, fan 180°C. In a large mixing bowl, combine the squash, 1 tbsp olive oil and the chilli flakes. Toss to combine then spread the squash out over 2 baking trays. Roast for 30 minutes, or until the squash is starting to caramelise at the edges. Remove and leave to cool slightly.
Meanwhile, heat 2 tsp olive oil in a large frying pan over a high heat. Add the pancetta and fry until crispy. Stir though the chestnuts and continue frying for 2-3 minutes more.
Tip the pancetta, chestnuts, most of the parsley and half the feta into the roasting tin with the squash. Drizzle over the remaining olive oil and the balsamic vinegar, then gently mix until all the ingredients are combined.
To serve, arrange the squash mixture on a large platter and season well. Scatter over the remaining feta and parsley.
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