Couscous With Crispy Pancetta and Butternut Squash

pancetta, cut into 1/4-inch cubes

peeled seeded and cut into 4-inch pieces 2 pounds butternut squash

Chickpeas

Cilantro, fresh stems leaves and fine

medium cloves Garlic

Lemon juice from 1 lemon, freshly squeezed

Serrano pepper

Shallot, thinly sliced (about 1/4 cup), medium

Chicken or vegetable broth, homemade or store-bought low sodium

Israeli or pearled couscous

Kosher salt and freshly ground black pepper

Olive oil

Cumin, ground