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Preheat oven to 475 degrees. Place squash on a cookie sheet coated with cooking spray. Bake 20 minutes, or until tender, turning after 10 minutes. Reduce temperature to 325 degrees. Combine broth, water, wine, and tarragon in a saucepan. Bring to a simmer and keep warm over low heat. Cook pancetta in a Dutch oven over medium-high heat until crisp. Remove pancetta and drain on a paper towel. Discard drippings. Add onion and olive oil to Dutch oven and saute 1 minute. Add rice to pan and saute another minute. Stir in broth mixture. Bring to a boil over medium heat. Reduce heat and simmer over low heat, uncovered, for 10 minutes. (Do not stir; the rice will have a liquidesque consistency, like stew). Place Dutch oven in the oven and bake for 15 minutes. Remove and stir in the butternut squash, pancetta, cheese, salt, and pepper. Cover with a clean cloth. ; let stand 10 minutes so the rice continues to cook. Sprinkle with with pine nuts.
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