Bacon and Butternut Risotto

Name: Bacon and Butternut Risotto
Ingredients: 1 medium-large butternut squash, peeled and cut into 1-inch dice; Extra virgin olive oil (EVOO), for drizzling, plus 2 tablespoons; Salt; pepper; Freshly grated nutmeg; Honey, for drizzling; 4 cups chicken stock (32 ounces); A generous pinch of saffron threads; 1/4 pound slab bacon or pancetta, diced; 1 small yellow onion, finely chopped; 2-3 cloves garlic, very finely chopped; 1 1/2 cups carnaroli or Arborio rice; 1/2 cup dry white wine; 3 tablespoons butter; 1/2-3/4 cup grated Parmigiano Reggiano cheese (a couple of handfuls)

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Pre-heat the oven to 400ºF. Place the squash on baking sheet and dress with EVOO, salt, pepper, nutmeg and a drizzle of honey. Toss to combine, then arrange in a single layer and roast to tender, 2

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