Ingredients for 4-5 people:400 g squash flesh4-5 average size potato100 g pancetta1 tbsp balsamic vinegar of Modena I.G.P.20 g peeled almonds4-5 tbsp Extra Virgin Olive Oil (plus 2 tablespoons to grease the pan) salt pepper
Cut the squash into pieces. Grease the bottom of a baking pan, put the squash into it, season with salt and bake in a preheated oven, at 180 °C, for roughly 20-25 minutes; then remove it from the oven and leave it to cool. In the meanwhile peel and wash the potatoes, then boil them in plenty of salted water. Cut the pancetta into thin slices and then into strips; sauté them in a heavy-bottomed frying pan, add the balsamic vinegar and let it evaporate. When the pancetta is nice and crispy, remove it and “dry” it with some kitchen paper. Drain the potatoes (they must be fairly hard/compact) and let them cool down; then cut them into pieces. Cut up the almonds, if possible in slices, put everything into a large bowl together with the squash (which has now cooled down), the oil and some salt and pepper. Stir well and serve.