Saffron Risotto with Butternut Squash

1 butternut squash

2 T olive oil

salt

pepper

6 c chicken broth

6 T butter

2 oz. pancetta, diced

½ c minced shallots

1 ½ c Arborio rice

½ c dry chite wime

1 t saffron threads

1 c freshly grated Parmesan cheese

Preheat the oven to 400.

Peel the butternut squash, remove the seeds, and cut into ¾ inch cubes. Place the squash on a sheet pan and toss it with olive oil, 1 teaspoon salt and ½ teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside

Meanwhile, hea the broth in a small covered saucepan. Leave it on low to simmer

In a large pot, melt the butter and sauté the pancetta and shallots on medium low heat for 10 minutes until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and ½ teaspoon pepper. Stir and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dents, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.