-
1
Preheat the oven to 375 degrees F. Line a baking dish with aluminum foil and coat with nonstick spray.
-
2
Cut the tops off the squashes and, using a spoon, scoop out all of the seeds (you may need to remove a bit of the flesh at the top to reach them all). Place the squash, bottoms and tops, in the baking dish and brush with 2 tablespoons olive oil, inside and out, sprinkling with 1 teaspoon salt. Place the squashes in the oven and bake for 35 minutes, until fork tender, but not mushy. Then remove from the oven and set aside.
-
3
In a shallow, heavy-bottomed pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the pancetta, garlic, and onion, sauteing until softened and fragrant. Add the mushroom and asparagus, cooking until everything is tender. Finally, add the prepared risotto, brown sugar, 1/2 teaspoon salt, black pepper, cayenne pepper, heavy cream, and 1/4 cup Parmesan cheese, stirring to combine. Taste and adjust the seasonings to taste.
-
4
Divide the risotto mixture evenly between the four squashes, packing it inside the hollowed-out centers. In a small bowl, combine the remaining 1/4 cup Parmesan cheese with the panko breadcrumbs. Top each squash with the breadcrumb mixture and dot with pieces of the remaining tablespoon of butter.
-
5
Place the filled squashes in the oven again and bake for 10-12 minutes, until the everything is warmed up and the topping is golden brown. Serve warm and enjoy!
