Risotto with Butternut Squash and Bacon

1 butternut squash, peeled, seeded and cut into 1/2-inch cubes

2 tablespoons olive oil

4 slices bacon, cut into 1/4-inch strips

1 shallot, minced

2 sprigs thyme, leaves removed and minced

1 cup arborio rice

1/2 cup dry white wine

About 3 cups chicken or vegetable stock

1/2 cup finely grated pecorino

1 tablespoon unsalted butter

Salt and pepper to taste

Heat oven to 400° F. Line a sheet pan with parchment paper. 

In a mixing bowl, toss together squash and olive oil until squash is coated. Spread into a single layer on prepared pan. Season to taste with salt and pepper. Roast until tender, about 30 minutes. Remove from oven and set aside. 

In a medium saucepan over medium-low heat, cook bacon until crisp. Using a slotted spoon, remove bacon from pan, leaving fat behind. Add shallot to pan and cook until soft, about 2 minutes. Increase heat to medium. Add thyme, then add rice and toast until edges are translucent, about 2 minutes. 

Stir in wine. Continue stirring until wine has been absorbed, about 2 minutes. 

Stir in 1/2 cup of stock and continue stirring until stock is absorbed. Repeat, adding stock about 1/2 cup at a time and stirring continuously until it is absorbed, until about 2 1/2 cups of stock have been added. Add bacon and roasted squash, then gradually stir in remaining stock. The rice should be tender and slightly loose, but not mushy or soupy. 

Stir in pecorino and butter. Season to taste with salt and pepper. Serve hot.