Roast squash, sage, chestnut and pancetta risotto

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Ingredients in this Recipe

1 butternut squash
1 level tablespoon coriander seeds
100g/3oz chestnuts (vac packed are fine)
12 slices of pancetta or dry cured smoky bacon
a bunch of fresh sage, leaves picked
olive oil
optional: 6 heaped tablespoons mascarpone cheese
sea salt and freshly ground black pepper

Recipe Preparation

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