Saffron Risotto with Butternut Squash

INGREDIENTS

• 1 butternut squash (2 pounds)
• Kosher salt and freshly ground black pepper
• 2 ounces pancetta, diced
• 6 cups chicken stock, preferably homemade
• 1/2 cup dry white wine
• 2 tablespoons olive oil
• 1 cup freshly grated Parmesan cheese
• 1/2 cup minced shallots (2 large)
• 1 teaspoon saffron threads
• 6 tablespoons (3/4 stick) unsalted butter
• 1 1/2 cups Arborio rice (10 ounces)