Pre-heat the oven to 200 degrees c (180 degree fan)
For the farinata:
Place all of the ingredients into a bowl of large jug and beat well until few lumps remain
Put a large (30cm diameter) oven-safe frying pan on a medium-heat hob with a large glug of oil. I added a silicon liner (or parchment paper) too to make it easier to get the farinata out when cooked
Pour the batter into the pan once it's hot, then transfer to the hot oven
Bake for 20 minutes then remove from oven, flip over and bake for a further 20 minutes
For the squash puree:
Chop the squash in half lengthwise and scoop out the seeds
Chop into rough pieces and place on a baking tray
Drizzle with a little olive oil, turn the pieces to coat in oil and place in the oven with the farinata
Bake for around 25 minutes (depending on the size of the pieces) until very soft
Remove from the oven and place in a blender or food processor to make a puree. Season with salt and pepper
Meanwhile make the pesto:
Place all the ingredients into a hand-held chopper (small food processor) and whizz until fairly smooth. Use enough olive oil to create a consistency that you like (there is nothing specific about making pesto)
Once the farinata has been baked, transfer it to a serving dish. Spread with the butternut squash puree, scatter with fried pancetta or bacon and dollop small drops of the sage pesto at random intervals
Eat hot or cold