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1
Preheat oven to 475u00b0.
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2
Place squash on a nonstick jelly-roll pan coated with cooking spray. Bake at 475u00b0 for 20 minutes or until tender, turning after 10 minutes.
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3
Reduce oven temperature to 325u00b0.
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4
Combine broth, water, wine, and tarragon in a saucepan; bring to a simmer. Keep warm over low heat.
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5
Cook pancetta in a large ovenproof Dutch oven over medium-high heat until crisp. Remove pancetta from pan; drain on a paper towel. Discard pan drippings. Add onion and oil to pan; saute 10 minutes or until onion is tender. Add garlic; saute 1 minute. Add rice to pan; saute 1 minute. Stir in broth mixture; bring to a boil over medium heat. Reduce heat, and simmer over low heat, uncovered, for 10 minutes. (Do not stir; rice will have a liquid consistency similar to stew.)
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6
Place pan in oven; bake at 325u00b0 for 15 minutes. Remove from oven. Stir in the squash, pancetta, cheese, salt, and pepper. Cover with a clean cloth; let stand 10 minutes (rice will continue to cook). Sprinkle with pine nuts. Garnish with tarragon sprigs, if desired.
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7
Perfect wine: Clos du Val Chardonnay 2001 (Carneros, CA), $ This chardonnay has refined flavors reminiscent of custard, caramel, apple tarts, and honey. There's a hint of oak, but the wine is not superbuttery, oaky, or toasty. This wine is complemented by the savoriness of the rice and the sweetness of the squash.
