Heat your oven to 400℉.

Quarter your butternut squash lengthwise, then season with sea salt and pepper.

Roast for about 45 minutes, or until the squash is fork tender.

Heat a large skillet to medium low heat and add the diced pancetta. Cook while stirring occasionally for about 10 minutes or until the fat has rendered out of the pancetta and it has begun to crisp.

Remove the pancetta from the skillet with a slotted spoon and add about 1 tablespoon of oil.

Put the diced celery and onion in the skillet and season with salt and pepper.

Saute the veggies for a couple of minutes (until they begin to soften) then add the rice.

While the veggies are sauteing, bring the stock to a low boil in a large pot.

Stir the rice to ensure that every grain is well covered with oil, then continue to heat the rice until it turns from white to translucent.

When the rice is translucent, add the wine and cook until it is mostly absorbed by the rice.

Add 2 cups of stock, and the mashed butternut squash to the skillet and stir to combine everything. With the heat on low, let the rice sit and cook until the liquid is mostly absorbed.

Add the rest of the stock 1 cup at a time until the rice is tender.

Stir in the cooked pancetta and blue cheese