1. Heat half the oil in a large pan over a medium heat. Fry lardons for 5 mins or until golden. Meanwhile, peel the squash, then remove and discard any seeds. Cut the squash into approx. 1.5cm cubes.
2. Use a slotted spoon to lift out bacon and put into a large bowl. Add remaining oil to the pan and fry squash and onion for 10min until tender. Stir in garlic and cook for 1 min. Lift squash mixture out of pan and add to bacon.
3. Return the empty pan to the heat and add the rice and wine. Bring to boil and simmer, stirring, for 2 minutes. Gradually add the stock, one ladleful at a time, adding each ladleful only when the previous one has been absorbed. Stir well after each addition. Continue until the rice is cooked – this will take about 15-20min.
4. Stir bacon mixture into the risotto and swirl through the pesto. Check the seasoning, then serve immediately.