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Roast diced butternut squash in oil, salt and pepper until tender
Add pancetta to a cold pan, turn heat on and let it slowly render until crispy
Quickly fry sage leaves in the rendered pancetta fat, then remove and set aside
Add minced shallot with a pinch of salt and pepper to the pan
Pour in pastina and let it toast for about a minute
Add fresh sage, grated garlic, and nutmeg to the pan
Mash roasted butternut squash with a fork or blend for smooth consistency
Add butternut squash to the pot and combine
Add half of the chicken broth and stir until combined
Add remaining chicken broth and bring to a simmer
Cook until pastina is tender, stirring occasionally
Add heavy cream and let simmer to thicken
Stir in mascarpone and Parmesan cheese until creamy
Fold in crispy pancetta
Season with additional salt or nutmeg as needed
Finish with a squeeze of lemon and serve