Preheat your oven to gas mark 7 or 200 degrees.
Peel and dice the butternut squash and spread out on an oven tray. Drizzle with garlic-infused oil, finely chopped sage and season well. Roast in the oven for 25 minutes until it softens.
While the butternut squash roasts, fry the butter in a large pan with the finely chopped red chilli (optional). Add the risotto rice and wine and simmer on a low heat, stirring regularly.
Once the wine has evaporated, add the stock one ladle at a time. Stir the rice until the stock has been used up over a period of 20-25 minutes.
Once the squash is cooked, mash half of it into a puree and stir into the risotto with the sage and parmesan (add the cooked pancetta at this point if you wish).
Scatter with the remaining butternut squash cubes and serve.