Prosciutto-Cheese Piadina And Butternut Squash?Pecorino Piadina

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3 1/2 cups all-purpose flour

1/2 teaspoon baking soda

2 1/2 teaspoons kosher salt

1 cup solid vegetable shortening

3/4 cup water

One 3-pound butternut squash—peeled, seeded and cut into 1/2-inch pieces (4 cups)

1/2 pound thickly sliced pancetta, cut into 2-by- 1/4-inch matchsticks

3 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground pepper

4 ounces shaved pecorino cheese

6 ounces thinly sliced prosciutto

1/2 pound stracchino or robiola cheese, sliced

2 cups baby arugula

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