Squash with Sopprassata Breadcrumbs

1 PREP: Half and clean a butternut squash and season with vegetable oil, salt, and pepper. Roast at 400F for 30 minutes or until tender. Finely dice 1 cup of sopprassata (or 'sop') and reserve. Peel 1 clove of garlic. Finely dice 1 metric bunch of parsley. And cheek 1 lemon.

2 BREADCRUMBS: On medium-high heat, add in 1 tablespoon of vegetable oil and the 'sop' and sauté on medium-high. Add in the breadcrumb and reduce the heat to medium. Grate overtop the garlic and 1-3 cups of parm depending on how much parm you want. Gently jostle the mixture until it starts to turn a caramel color then remove from heat, and stir in the parsley and add the zest of 1 lemon. Season with salt and pepper and reserve.

3 LE FINAL STEP: Once the squash is cooked, heat the pan to medium-high heat and add in some vegetable oil. Gently add the squash flesh side down and gently dry until caramelized and slightly charred on the outside. Remove from heat. Garnish with lemon juice, more parm, salt, pepper and the 'sop' breadcrumbs and serve.