Roasted Butternut Squash Risotto with Sugared Walnuts

1/2 cup coarsely chopped walnuts
1 Tbsp butter, melted
1 tsp brown sugar
1/8 tsp round pepper
2 cups cubed peeled squash
1 Tbsp olive oil
2 tsp minced garlic
4 cups low sodium chicken broth
1/2 cup water
1 ounce pancetta, finely chopped
1 cup finely chopped onion
1 1/4 cups uncooke dArborio rice
1/2 cup chardonnay
2 Tbsp fine chopped fresh lemon thyme or 1 1/2 Tbsp thyme plus 1/2 tsp grated lemon rind
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 cup (1 oz) shaved Parmigiano-Reggiano cheese

1. Preheat oven to 400.
2. Arrange nuts in a single layer on jelly-roll pan. Bake at 400 for 5 min or until toasted, stirring twice. Place nuts in a bowl. Drizzle butter over warm nuts; sprinkle with sugar and 1/8 tsp pepper. Toss well to coat.
3. Combine squash and 1 Tbsp oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan. Bake at 400 for 15 min or until squash is just tender. Remove form pan; stir in garlic. Set aside.
4. Bring borth and water to a simmer in a saucepan (do not boil). Keep warm over low heat.
5. Heat a large saucepan over medium heat. Add pancetta to saucepan; cook 5 min or until browned, stirring frequently. Add onion; cook 3 min or until tender, stirring occasionally. Add rice; cook 2 min, stirring constantly. Add wine; cook 1 min or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 min total). Stir in squash, thyme, 1/4 tsp salt, and 1/4 tsp pepper. Top with cheese and nuts.

Serves 8.