Vegetarian Butternut Squash Risotto | Rumi Spice

Ingredients

• 1 butternut squash (about 2 lb)
• 2 Tbsp olive oil
• Kosher salt and freshly ground black pepper 
• 6 cups chicken or vegetable stock
• 6 Tbsp unsalted butter
• 2 oz. pancetta, diced 
• 1/2 cup minced shallots (2 large)
• 1 1/2 cups arborio rice (10 oz.)
• 1/2 cup dry white wine
• 1 tsp Rumi Saffron Threads
• 1 cup freshly-grated Parmesan cheese