Preheat the oven to 375°F and line a large baking pan with parchment paper.
Peel and remove the seeds of the squash, then dice it into small one-inch squares.
Toss the squash in a bowl with the olive oil, salt, pepper, garlic powder and oregano.
Transfer the squash to your baking pan and place in the oven.
Roast for about 45 minutes or until the squash is soft when stabbed with a knife.
Transfer the squash to a food processor or blender and blend on high speed until smooth.
Bring a small pot of water to a boil for the eggs.
In a large pan, melt the butter and add the pancetta or bacon.
Cook for 2-3 minutes then add the diced onion.
Sauté until the onions are soft and then add the garlic and rice. Stir well.
Add 1 1/2 cups of the butternut squash puree and stir.
Over a low-medium heat, gradually begin to add the vegetable stock about a half cup at a time.
Stir each time until the rice absorbs the liquid and then add more stock.
Taste the risotto after about 15 minutes. The rice should be almost soft to the bite and creamy.
Add more stock if needed and continue stirring and cooking.
Once the risotto is almost ready, add the eggs to the boiling water.
Cook the eggs for 6 minutes, then place the pot under a tap with running cold water.
Add ½ cup of the Parmesan to the risotto and stir. Add a little more stock if it seems too stif and gently stir.
Place the risotto onto your four serving dishes.
Peel the eggs and cut each one in half, placing the two halves on each risotto plate.
Garnish with extra Parmesan and chopped parsley if desired.