Cut the squash in half lengthwise and remove seeds.

Brush the cut halves with 1 tablespoon of the olive oil and salt and pepper to taste. Place skin side down on a shallow baking sheet and roast in a 375 degree oven until soft, about 30 to 40 minutes.

Remove from oven, allow to cool and scoop out the meat and discard the skin. Put aside.

In heavy bottomed 2 quart saucepan, add the other 1 tablespoon of the olive oil and sauté the shallots until tender over medium-high heat.

Add the rice and stir to coat, about 3 minutes.

Add ½ cup of the wine at a time stirring constantly allowing each addition to be absorbed before adding the next.

Add the chicken stock the same way until the rice is creamy but still al dente. Set aside for about 10 minutes. There will be some stock left over.

In a second pan melt 2 tablespoons of the butter and add the cooked rice and the butternut squash, stir to combine.

Add the cream, the other 1 tablespoon of butter, the cheese, the pine nuts and salt and pepper and combine. If it is too thick add some of the remaining stock.

Wrap each scallop with one slice of the prosciutto.

Heat the oil in a large sauté pan over medium heat.

Pan sear, turning frequently until the prosciutto is slightly crisp and scallops are done. Do not overcook.

Place each serving in a large bowl and top with the scallops, sprinkle with more pine nuts for garnish.