Butternut Squash and Pancetta Risotto

Preheat the oven to 400°F and line a large rimmed baking sheet with aluminum foil. Toss together the butternut squash cubes, olive oil and herbs de Provence on the baking sheet. Season with salt and pepper. Put the pan into the oven. Roast the squash for 25 to 30 minutes, turning once while cooking, until the squash is tender. Remove from the oven and mash the squash with a fork.

Bring the chicken broth to a simmer in a medium saucepan. Then cover the pan and keep warm over a low heat.

Melt half of the butter in a large saucepan over medium heat. Add the pancetta and cook for 4 to 5 minutes, until crispy. Add the shallots and garlic, season with salt and pepper, and cook for 2 to 3 minutes or until softened. Add the rice and cook for 2 to 3 minutes, until lightly toasted. Add the wine and simmer until the wine is completely absorbed into the rice.

Add ½ cup of chicken broth into the rice and stir for about 2 minutes, until almost completely absorbed. Continue cooking the rice, adding more broth 1/2 cup at a time and stirring constantly (add additional 1/2 cups of broth once the prior cup is absorbed). Continue this process for 20 to 30 minutes total, until the rice is smooth and creamy.

Remove from the heat and stir in the butternut squash, cheese, chives, and remaining half of the butter. Season with salt and pepper, to taste.