The first step of this Ina Garten saffron butternut squash risotto recipe is to preheat your oven to 400º.

Cut the peeled and seeded butternut squash into ¾” cubes, which will result in around 6 cups.

Transfer the squash over a sheet pan, toss with black pepper, salt, and olive oil then roast for about half an hour until it turns tender then set aside.

Warm chicken stock in a saucepan, cover with lid then simmer on low heat.

Melt butter in a Dutch oven or a pot, then sauté with shallots and pancetta over low to medium heat for about 10 minutes, or until the shallots turn quite translucent.

Put the rice in and the saucepan, then stir for a while before adding wine and continue cooking for a couple of minutes.

Put two ladles of stock, pepper, salt, and saffron into the buttered rice.

Simmer and stir for 5-10 minutes to let the stock absorbed.

Add two ladles of stock again then stir for a couple of minutes. Repeat this step again once the mixture turns slightly dry. Continue until the rice has reached al dente and cooked level.

Remove the heat then put in the Parmesan cheese and the roasted squash cubes.

Mix the ingredients well and then serve the dish.