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1
Preheat the oven to 350.
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2
Place the pancetta on a parchment lined baking sheet and bake in the oven until the pancetta is crisp and the fat has rendered, about 10 minutes.
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3
Remove the pieces from the sheet and place onto a surface lined with a paper towel.
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4
Reserve as much of the rendered fat as possible from the sheet tray and pour into a large saute pan and set aside.
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5
Return the parchment paper to the same tray and set aside.
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6
Peel the butternut squash and cut lengthwise into whole slices about 1/2-inch thick.
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7
Scoop out the seeds and fibrous parts from each whole squash slice.
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8
Heat the large saute pan with the rendered pancetta fat over medium heat, and saute each slice until lightly caramelized, about 3 to 4 minutes on one side.
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9
Turn the butternut slices and continue cooking for 1 more minute.
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10
Add the butter, half of the thyme leaves, and sliced shallots to the pan.
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11
Baste the squash with the butter for 1 minute.
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12
Transfer the slices and shallots to the parchment lined baking sheet and bake until tender, about 10 minutes.
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13
Remove from the oven and set the squash and caramelized shallots onto a serving platter.
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14
Scatter the crispy pancetta slices over each steak and grate the ricotta salata into thin shavings over the tops.
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15
Season with thyme leaves and freshly cracked black pepper.
