Roasted Butternut Squash Risotto with Sugared Walnuts

This seasonal fall rice dish with baked pumpkin and nuts will make a great side dish for baked turkey, roast beef or ham, but it is also rich enough to become a main course. You can prepare this dish without meat, leaving the pancetta and replacing the chicken broth with vegetable broth.
Preheat the oven to 400 degrees.Place the nuts in a single layer on the jelly roll pan. Bake at 400 ° C for 5 minutes or until browned, stirring twice. Put the nuts in a bowl. Drizzle the warm nuts with butter; sprinkle with sugar and 1/8 teaspoon pepper. Mix well to coat.Combine the pumpkin and 1 tablespoon of oil, toss to coat. Place the pumpkin in a single layer on the jelly roll pan. Bake at 400 ° C for 15 minutes or until the courgettes are tender. Remove from the pan; add the garlic. Set aside.Bring broth and 1/2 cup water to a boil in a saucepan (do not boil). Keep warm over low heat.Preheat a large saucepan over medium-high heat. Add the pancetta to the pan; cook for 5 minutes or until lightly browned, stirring frequently. Add the onion; cook for 3 minutes or until tender, stirring occasionally. Add the rice; cook for 2 minutes, stirring constantly. Add the wine; cook for 1 minute or until the liquid is almost absorbed, stirring constantly. Add the stock mixture 1/2 cup at a time, stirring constantly, until each portion of stock is absorbed before adding the next one (about 20 minutes in total). Add the pumpkin, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle cheese and nuts on top.