Pancetta Crumb-Topped Seasonal Veggies

350 g butternut pumpkin, peeled and cut into 2cm cubes
2 medium potatoes, peeled and cut into 2cm cubes
1 sweet potato, peeled and cut into 2cm cubes
2 carrots, peeled and cut into 2cm cubes
2 tbsp pure maple syrup
2 tbsp seeded mustard
2 tbsp olive oil
Sea salt, to taste
Freshly ground black pepper, to taste

Pancetta Crumb
40 g butter
2 cloves garlic, crushed
100 g pancetta, finely chopped
3 cups finely cubed ciabatta
1 tbsp fresh thyme leaves, plus extra to garnish
50 g shaved parmesan, to serve