Baked Butternut Squash Risotto (Extra-Easy, No-Stir!)

Arrange the squash in one layer on a rimmed baking sheet (you can line with parchment for easier clean up). Sprinkle lightly with salt and grind black pepper over to taste. Scatter the bacon evenly over the squash.

Place a large oven-proof saute pan or Dutch oven over medium heat. Add the butter and olive oil. When the butter is melted, stir in the shallot or onion. Cook until it's softened and translucent, about 3 minutes. Stir in the rice to coat it in the fat, and cook another minute or two, until you hear it start to crackle.

Pour in the wine and let it bubble for 30 seconds, then turn off the heat.  Add the stock, thyme, and Parmesan rind (if you have one) and 1 teaspoon salt. Stir gently.

Slide the sheet pan on the lower rack of the oven. Carefully set the saute pan on the middle rack (it may be full of liquid). Bake the squash 30-35 minutes, or until it's tender and the bacon is rendered and crisp. Bake the rice about the same amount of time. When it's done, the surface of the rice will look firm. The rice should be tender, with a little bit of liquid unabsorbed at the bottom of the pan.

Use a slotted spoon or spatula to transfer the squash and bacon to the risotto pan, leaving the excess fat behind. Add the kale and cheese stir them in gently  until everything is evenly mixed and the kale becomes wilted.

Serve hot, with additional cheese for each serving.