Turn your oven on to 190°C/375°F/gas 5.
Cut your butternut squash in half and scoop out the seeds. Cut the squash lengthways into about half a centimetre slices ish.
Bash up your coriander and chillies with a pinch of salt and pepper in a pestle and mortar and dust it all over the squash with a tablespoon of olive oil and make sure its all coated!!
Squish it all snugly together in a roasting tray and put it in the oven for around 30 minutes until the flesh of the butternut squash is soft to the touch.
Now get all your ingredients ready and start making your straight forwrad, standard risotto.
Now take the squash out of the oven and lay the pancetta slices over the top
Now just mix all the squash seeds, chestnuts and sage leaves with olive oil, salt and pepper and almost sprinkle it over the squash and pancetta and just put it back in the oven for about 5 to 10 minutes until the pancetta is all yummy and crispy.
You need to let the squahs cool down a bit then cut it up into smaller pieces, it can be a bit mushy but it doesn’t matter. Its quite nice having small bits and chnuky bits in the risotto.
Then you need to add the mushed/smaller chunks of squash to the straight forward risotto and and serve with the pancetta, chestnuts, sage leaves and you could sprinkle squash seeds over the top.