1) Chop onions, bacon, and sage just so you have everything ready.
2) Heat stock in a large pot near where you will be making the risotto.
3) Add bacon pieces to a large high-rimmed pan and cook over medium heat, letting the bacon fat render out. You want the bacon to be very crispy, but not burned.
4) Remove the bacon and add onion to pan. If the pan is dry, add a bit of olive oil or butter. Cook onion over medium-high heat until onion is translucent and soft, about 5 minutes.
5) Add rice to dish and stir for about a minute, heating rice.
6) Add one cup of hot stock and stir well. Be sure to scrape up any bits of bacon or onion that are stuck to the pan.
7) Turn the heat down to medium and continue to add batches of stock (3/4 Cup about). Stir in each ladle of stock and wait until it’s almost all absorbed before adding the next ladle.
8) Keep adding stock in this manner until rice is tender, but with a slight bite. It should take about 30-40 minutes.
9) Add mashed butternut squash to risotto and stir in another ladle of stock.
10) Cook until squash is incorporated and rice is done. Add Parmesan cheese and taste for salt and pepper. Serve immediately with bacon and sage.