05Roast for 25 to 30 minutes, tossing once, until very tender.
06Set aside.
07Meanwhile, heat the chicken stock in a small covered saucepan.
08Leave it on low heat to simmer.
09In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
10Add the rice and stir to coat the grains with butter.
11Add the wine and cook for 2 minutes.
12Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.
13Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
14Continue to add the stock, 2 ladles at a time, stirring every few minutes.
15Each time, cook until the mixture seems a little dry, then add more stock.
16Continue until the rice is cooked through, but still al dente, about 30 minutes total.
17Off the heat, add the roasted squash cubes and Parmesan.