Directions

1. Place sheet pan in 400 F oven to heat.
2. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups.
3. Toss squash with 1 tablespoon olive oil, Mai Chai or cinnamon, and ½ teaspoon creole seasoning and then place on heated sheet pan. Roast for 25 to 30 minutes, tossing once, until very tender. Remove from oven and puree half of squash in blender or food processor. Set aside with remaining butternut squash pieces.
4. Meanwhile, heat the chicken stock and saffron threads in a small covered saucepan. Leave it on low heat to simmer.
5. Heat a heavy-bottomed pot or Dutch oven over medium low heat, add the remaining olive oil and then the pancetta and shallots and sauté for 8-10 minutes, until the shallots are translucent but not browned. Add the garlic and sauté for 1-2 minutes. Add the rice and stir to coat the grains; quickly mix in the remaining Creole seasoning.
6. Add the wine and cook for 2 minutes. Add 2 full ladles of the saffron stock. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, one ladle 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 18-20 minutes from the second addition of stock. Add the pureed squash in with the last addition of stock.
7. Off the heat, add the roasted squash cubes, sage leaves and Parmesan cheese. Mix well and serve.