1loaf of rustic breadsliced or cubed, then toasted
Instructions
Heat oil in a pot over medium heat. Add the pancetta and brown.
Add white onions and acorn squash and cook and stir until the onions have turned translucent.
Add broth and simmer covered over low heat for 30 minutes. Add water as it becomes necessary to maintain the same level.
Add nutmeg and wine. Simmer for another 5 minutes.
Season with salt and pepper to taste. Serve with bread.
Notes
If you want to serve it in these cute bowls made from the acorn squash, just cut the top to form a lid, then remove the flesh with a melon baller leaving the shell intact.