1) Preheat the oven to 425. toss together the suash, salt , pepper, oil, sage leaves garlic cloes and roast on a baking sheet for 15 minutes.  add the diced apple to the baking sheet and cook another 15 minutes. set aside when done

2) cook bacon in a skillet until crispy then set aside

3) use the same pan with the baon drippings add shallots, 1 tsp sage chopped,thyme until softened about 3 minutes .  Add the rice cook stiring constantly until edges of rice are translucent about 3 minutes. Add the cider cook , stiring occassionally until it is mostly absorbed.  Start laddling the broth into the rice 1/2 cup at a time ( reserve 1/2 cup of broth for later) as it gets absorbed add another 1/2 cup , continue until the broth is used up about 15 minutes.  Remoe from the heat

4)Transfer 1 cup of the roasted squash mixture to a small bowl and set aside.  Take the remmaining squash mixture and 1/2 cup of broth and blend it in a food processor or blender.

5) Stir the processed squah into the risotto until it is well blended.  top with parm cheese and cold butter put a top on the pan and let it  melt on it's own

6) Ready to serve - portion out your rice add the extra squash and the bacon on top