1 large butternut squash
Preheat the oven to 400 degrees.
Peel and seed the squash (or buy it already done, as I did), then cut it into 3/4 to 1 inch cubes.
Place the squash and the whole, unpeeled garlic cloves on a sheet pan in one layer.
Bake for 20-30 minutes.
Sprinkle the pancetta and sage (or seasoning) evenly over the squash and bake another 20-30 minutes until the squash and garlic are tender and caramelized.
Serve the roasted garlic as a spread for the hot French bread