Baked Risotto with Squash and Pancetta

Name: Baked Risotto with Squash and Pancetta
Ingredients: 4 ounces Thinly Sliced Pancetta – diced; 1 1 ½ - 2 pound Butternut Squash – peeled, halved, seeded and medium dice; 6 Large Sage Leaves – roughly diced; 5 TBS Unsalted Butter - divided; 2 Large Shallots – minced about ½ Cup; 3 Large Cloves of Garlic – minced; 1 ½ Cups Arborio Rice; 1 Cup Dry White Wine; 4 Cups Reduced Sodium Chicken Stock* – warmed on stove or in microwave; ½ -¾ Cup Parmesan Cheese – freshly grated depending on taste; ¾ tsp Salt or more to taste - divided; Fresh Ground Pepper