Rosemary-Scented Risotto in Acorn Squash Cups

Preheat oven to 425 degrees F. Lay acorn squash cut side up on large baking sheet. Sprinkle with 1/4 teaspoon salt. Cover with foil and bake until squash are soft and completely cooked through, about 45 minutes. Set aside and keep warm.

Bring broth to boil in large saucepan. Reduce heat to low and simmer gently. Heat oil in heavy large saucepan over medium-high heat. Add onion and pancetta and saute until onion softens and pancetta begins to brown, about 8 minutes. Add rice and stir until rice is translucent and each grain is coated with oil, about 2 minutes.

Stir a ladleful of broth and remaining salt into rice mixture (the broth will evaporate quickly). Stir in another ladleful of broth. Continue adding broth as it evaporates, keeping rice moist and stirring constantly. Cook until rice is al dente, about 18 minutes (you may not need all the broth in your pot). When rice is cooked add just enough broth to keep consistency slightly runny (rice will continue to absorb liquid). Off the heat, stir in Parmigiano, butter and rosemary leaves.

Fill reserved acorn squash halves with risotto and serve immediately.