If you do not own an Instant Pot you can prepare this Recipe with a large skillet. Add 2 tablespoons of oil to your pan and saute your squash until caramelized and tender about 8 minutes; then remove squash to a bowl. Next add another tablespoon of oil to your pan and add in your bacon and cook until crispy then remove and transfer to a towel lined plate. Next add another tablespoon of oil and a pat of butter and saute; when the butter stops foaming add in the onion and rice and cook until the onion is translucent about 4 minutes. Add in your Thyme and Rosemary and garlic and cook until fragrant about 1 minute; now add wine and cook until it is almost evaporated about 3 more minutes. Next using a wooden ladle add about one cup of the vegetable broth to the rice stirring continuously. Add additional broth 1 cup at a time stirring constantly and adding more broth only after the previous addition has been absorbed. The Risotto is done after about 20 minutes, when it is creamy and the rice grains are plump and tender. Gently fold in the Squash and Kale in the last 2 minutes of cooking. Remove from heat and top with Parmesan. Any variety of Winter Squash will work with this Recipe.