Matt Tebbutt’s roast butternut squash with pancetta, gruyère & parmesan cream recipe

A rather decadent way to dress up a butternut squash. 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!

butternut squash
Chris Terry


2 tbsp olive oil
4 slices of pancetta
1 butternut squash, peeled and sliced into 3–5cm thick pieces
1 rosemary sprig
1 garlic clove, finely chopped
300ml double cream
100g Parmesan, grated
100g Gruyère cheese, grated
Sea salt and freshly ground black pepper


50g kale, trimmed and very finely chopped
2 tbsp red wine vinegar
3 tbsp olive oil
1 banana shallot, sliced into thin rounds

  1. Heat the olive oil in a large pan over a medium heat and cook the pancetta for a few minutes to release the fat. Remove the pancetta from the pan and set aside. 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. Set aside and keep warm.
  2. Bring the cream to the boil in a pan, then immediately remove from the heat and whisk in both cheeses until melted and thickened. Keep warm.
  3. For the kale vinaigrette, using your hands, scrunch the chopped kale with the red wine vinegar in a bowl. Leave for 5 minutes to soften, then add the olive oil and shallot and a pinch of salt and black pepper.
  4. 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.

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matt tebbutt weekend
by Matt Tebbutt will be published by Quadrille on 11 November, price £22. To pre-order a copy for £18.70 until 25 November, go to or call 020 3308 9193. Free UK delivery on orders over £20.