One butternut squash (2 lbs.)2 Tbsp. olive oil kosher salt freshly ground black pepper 6 cups chicken or veggie stock 6 Tbsp. (3/4 stick) unsalted butter 2 oz. pancetta, dice ½ c. minced green garlic 1½ c. (10 oz.) Arborio rice ½ c. dry white wine 1 tsp. saffron threads 1 c. freshly grated Parmesan cheese

Preheat oven to 400. Peel squash, remove seeds, & cut into ¾” cubes (about 6 cups). Place on a pan & toss with olive oil, 1 tsp. salt, & ½ tsp. pepper. Roast for 25 to 30 min., tossing once, until very tender. Set aside. Meanwhile, heat the stock in a sm. covered saucepan. Leave on low heat to simmer. In a heavy-bottomed pot, melt butter & sauté pancetta & garlic on med-low heat for 10 min., until garlic is soft. Add rice & stir to coat grains with butter. Add wine & cook for 2 min. Add 2 full ladles of stock to the rice plus the saffron, 1 tsp. salt, and ½ tsp. pepper. Stir, and simmer until the stock is absorbed, 5 to 10 min. Continue to add stock, 2 ladles at a time, stirring every few mins. Each time, cook until the rice seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 mins total. Off the heat, add the roasted squash cubes & Parmesan cheese. Mix well and serve.

From Barefoot Contessa Family Style by Ina Garten