Butternut Squash Risotto

I still had some butternut squash left in the fridge that I didn't use for Thanksgiving and figured I should use that up, and that I could make a fairly quick tasty dish with out too much effort by starting with a great ingredient and two appliances. I tossed the cubes of squash in olive oil, salt and pepper and popped them in a 400º oven to roast. Meanwhile I started a risotto on the stove with pancetta, onions, fresh sage, and garlic using the remainder of my turkey stock as the liquid. I stirred and poured, stirred and poured until the rice was just about fully tender and then added the roasted squash, a handful of parmesan cheese, a knob of butter and a drizzle of heavy cream.

Not bad for a weeknight.