Arrange nuts in a single layer on a jelly-roll pan.
Bake at 400 for 5 minutes or until toasted, stirring twice.
Place nuts in a bowl.
Drizzle butter over warm nuts; sprinkle with sugar and 1/8 teaspoon pepper. Toss well to coat.
Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan.
Bake at 400 for 15 minutes or until squash is just tender.
Remove from pan; stir in garlic. Set aside.
Bring broth and 1/2 cup water to a simmer in a saucepan (do not boil). Keep warm over low heat.
Heat a large saucepan over medium heat.
Add pancetta to saucepan; cook 5 minutes or until browned, stirring frequently.
Add onion; cook 3 minutes or until tender, stirring occasionally.
Add rice; cook 2 minutes, stirring constantly.
Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.
Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top with cheese and nuts.