Ina's Butternut Squash Risotto

I was so excited to start using all of the awesome presents my wonderful family got me for Christmas. Here I am using my new Paula Deen saute pan my mom got me, and the new saucepan and spoonulas my hubby got me (he even braved Crate & Barrel the Sat. before Christmas for them!)
My BFF Ashley made this one night for just the 2 of us and we had one of the best nights I've had in a long time, just sitting on her couch with her window open on a cool fall night. I had been wanting to make it for me and hubby and finally did so! It was wonderful and I will make it again!

From Ina Garten


Ingredients
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, I also added a dash of nutmeg
6 cups chicken stock, preferably homemade--I used boxed
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced--did not use as I didn't have any
1/2 cup minced shallots (2 large)--also did not use
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine--again didn't use
1 teaspoon saffron threads--one more time, didn't use
1 cup freshly grated Parmesan
Directions
Preheat the oven to 400 degrees F.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside. (Since it is so hard to peel a raw butternut squash, I just cut it in half and roasted it whole, then peeled and cut it in cubes)

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter. Add the rice and stir to coat the grains with butter. Add 2 full ladles of stock to the rice plus the 1 teaspoon salt, and 1/2 teaspoon pepper and nutmeg. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.