Cut the butternut squash in half, keeping the seeds intact. Cut each half into quarters and lay in a enamelled GN container. Rub with a little olive oil. In a pestle and mortar pound up a flat teaspoon each of salt, pepper and your small dried red chilli and coriander seeds. Scatter this over the squash. Roast the squash until soft and golden. Allow to cool a little. Roast pancetta slices in Retigo combi for 10 minutes on combi mode 50%, 190°C. Tear up your warm squash and put it on the plate, put sliced roasted pancetta, sprinkle over the seeds and the spinach. Drizzle over the olive oil and balsamic, add salt, pepper and peeled parmesan.