Butternut Squash Risotto With Crispy Pancetta

Name: Butternut Squash Risotto With Crispy Pancetta
Ingredients: 1/4 pound thinly sliced pancetta, cut into 1/4-inch strips; 3 tablespoons extra-virgin olive oil; One 1 1/2-pound butternut squash—peeled, halved, seeded and cut into 1 1/2-by-1/4-inch sticks; 8 sage leaves; Kosher salt and freshly ground pepper; 5 1/2 cups chicken stock or low-sodium broth; 4 tablespoons unsalted butter; 1 medium onion, finely diced; 2 1/2 cups arborio rice (19 ounces); 1 cup dry white wine; 1/2 cup freshly grated Parmesan cheese, plus more for serving