Baked Butternut Squash Risotto with Bacon

0 Position one oven rack in the center and another rack under it. Preheat oven to 400 (200C) degrees.
1 Arrange [wprm-ingredient text="4 cups peeled and diced butternut squash" uid="0"] 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 [wprm-ingredient text="6 ounces thick-cut bacon sliced into 1-inch pieces" uid="3"] evenly over the squash.
2 Place a large oven-proof saute pan or Dutch oven over medium heat. Add [wprm-ingredient text="2 tablespoons butter" uid="4"] and [wprm-ingredient text="1 tablespoon extra-virgin olive oil" uid="5"]. When the butter is melted, stir in [wprm-ingredient text="½ cup finely chopped shallot" uid="6"]. Cook until it's softened and translucent, about 3 minutes. Stir in [wprm-ingredient text="1 cup arborio rice" uid="8"] to coat it in the fat, and cook another minute or two, until you hear it start to crackle.
3 Pour in [wprm-ingredient text="¼ cup dry white wine" uid="9"] and let it bubble for 30 seconds, then turn off the heat.  Add [wprm-ingredient text="4 cups chicken broth, " uid="10"][wprm-ingredient text="½ teaspoon chopped fresh thyme" uid="14"], a Parmesan rind (if you have one) and 1 teaspoon salt. Stir gently.
4 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.
5 Use a slotted spoon or spatula to transfer the squash and bacon to the risotto pan, leaving the excess fat behind. Add [wprm-ingredient text="4 cups chopped kale" uid="12"] and [wprm-ingredient text="½ cup freshly grated Parmesan cheese" uid="13"], stirring gently until everything is evenly mixed and the kale is wilted.
6 Serve hot, with additional cheese for each serving.