Roasted Pumpkin, Mozzarella & Crispy Pancetta

500 g pumpkin (or butternut squash), peeled and cut into chunks

1 red onion, sliced

1 tbsp olive oil

100 g pancetta cubes

3 garlic cloves, finely chopped

1 tsp honey

100 g light mozzarella, torn

Small handful fresh basil, torn

Salt & pepper, to taste

Preheat oven.
Set your oven to 200°C (fan).

Roast the pumpkin & onion.
Toss pumpkin and onion with olive oil, salt, and pepper on a large tray. Roast for 25–30 minutes, turning halfway, until golden and caramelised.

Make the honey-garlic pancetta.
Heat a non-stick pan over medium heat. Add pancetta and cook for 4–5 minutes until crisp.
Stir in garlic and cook 30–60 seconds until fragrant, then drizzle in honey. Let bubble for 20–30 seconds until sticky and glossy. Remove from heat.

Assemble.
Once the pumpkin is roasted, tear mozzarella over the top and return to the oven for 3–5 minutes until melted and gooey.

Finish.
Spoon honey-garlic pancetta over the top, scatter with basil, season with black pepper, and serve warm.