Preheat oven to 350 deg F. Peel and cut up squash and salt and pepper. Peel and dice shallot and onion.
Saute pancetta in oven-proof pan. Remove and drain, saving fat.
Adding a bit of oil to fat if necessary, toss butternut pieces in pan; roast for 30 minutes turning once or twice. Add pumpkin seeds for the last 5 minutes to crisp up.
Saute onions and shallots in butter and oil until soft in heavy saucepan; add rice and stir until rice starts to sizzle. Add about 1 cup hot chicken stock. Stir constantly until the stock is almost absorbed then add remaining stock in one-cup amounts over the next 12 minutes, still stirring. When stock is almost absorbed add wine.
Add cooked butternut squash, cheese and parsley; stir and cover over very low heat for 5 minutes. When ready to serve, crumble pancetta, pepitas and more cheese over the top.
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