Directions

1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
2. Slice the acorn squash into half moons. Start by slicing the squash in half lengthwise. Scoop out the seeds and pulp. Slice each half in another half so you have four quarters. Slice into little moon shapes about 1/4-inch thick.Add the squash to the prepared baking sheet. Drizzle with olive oil. Sprinkle with 1/2 tsp salt, pepper, maple syrup and olive oil. Roast for 20-25 minutes until the squash is soft and slightly caramelized. Cool completely before adding to the salad.
3. While the squash roasts, make the breadcrumbs. Add the pancetta to a medium skillet over a medium-high heat. Render all the fat, stirring occasionally until the pancetta is crisp and brown. While the pancetta cooks, add the bread to a small food processor. Pulse until you have scraggly breadcrumbs.Remove the pancetta with a slotted spoon. Drain on a paper towel. Remove all but two tablespoons of the pancetta fat from the pan. Reduce the heat to medium and add the garlic. Saute for 30 seconds. Add the breadcrumbs and a good pinch of salt and a little pepper. Toss to coat in the fat. Continue to cook the breadcrumbs over a medium heat until they are golden brown and crisp.
4. When you're ready to serve. Add the lettuce leaves to the bottom of a large serving bowl. Drizzle with a few tablespoons of the dressing. Season with a bit of salt and pepper. Add the cooled squash, most of the pomegranate seeds, aall but three or four boursin bites and 3/4 of the pancetta breadcrumbs to the leaves. Toss to combine. Add more dressing as necessary. Garnish with the rest of the breadcrumbs, pomegranate seeds and cheese. Serve immediately