Wash and dry all produce. Preheat oven to 400 degrees. Halve and trim Brussels sprouts through stem. Toss squash and sprouts on a baking sheet with 1 TBSP olive oil and a pinch of salt and pepper. Roast until browned and tender, about 25 minutes. Toss halfway through.

Bring stock concentrate and 4 cups water to a boil in a small pot, then reduce heat to low. Halve, peel, and finely dice onion. Mince garlic. Zest then halve lemon.

Add half the pancetta (we sent more) to a medium pot over medium-high heat. Cook until crisp, about 4 minutes. Remove and set aside. Add onion to same pot and toss to coat. Season with salt and pepper. Cook until softened, 2-3 minutes. Add rice and cook until translucent, 1-2 minutes.

Add garlic to pot and cook until fragrant, about 30 seconds. Reduce heat under pot to medium and add stock to pot 1/4 cup at a time. Stir after each addition and allow rice to absorb stock before adding more.

While risotto cooks, add pepitas to a small pan over medium-high heat. Toast until fragrant, 2-3 minutes (be careful—they might pop). Add honey, 4 TBSP water, and a pinch of salt to pan. Stir to dissolve honey. Cook until liquid evaporates and pepitas are coated and sticky, 3-4 minutes. Remove to parchment-lined plate and let cool.

When rice is al dente, squeeze in juice of half the lemon. Stir in the squash, Brussels sprouts, half the Parmesan cheese, and 1/2 TBSP butter. Season with salt and pepper. Plate risotto and sprinkle with honey pepitas, lemon zest, pancetta, and remaining cheese.