Prep: 1. Preheat oven to 350. 2. Slice squash into cubes and toss in bowl with olive oil and salt. 3. Mince shallots. 4. Grate parmesan. Make: 1. Spread out squash on baking sheet and bake at 350 for about 30 minutes, turning/stirring once halfway. 2. Meanwhile, simmer chicken broth on low. 3. Melt butter in large heavy frying pan (medium heat). 4. Add shallots and pancetta, stir and cook. 5. Add rice and toss to coat with butter. 6. Add white wine and cook 2 minutes. 7. Add saffron and begin to add in the hot broth with a ladle, gradually, stirring until it's almost absorbed before adding the next ladle (this takes a long time so pour yourself a glass of wine and have someone to talk to). 8. Keep going with your broth-adding-and-stirring for a total of about 30 minutes. 9. When broth is done, remove from heat, stir in squash, grated cheese, salt and pepper to taste, and serve.
"This dish reminds me of Fall, my favorite season. I think the keys to risotto are time, patience, and Arborio rice." -Mary