For the butter: In a bowl, crush the roasted garlic with a spoon. Mix in the butter, chervil, marjoram, ground cinnamon, and ginger and set aside.
For the butternut squash: In large skillet melt the butter over medium heat. Add the squash and season with salt. Cook for 6 minutes until golden on all sides. Add brown sugar and cook until the squash is caramelized and tender, but not mushy. Set aside and keep warm.
For the risotto: Bring chicken stock to a boil over high heat. Reduce the heat to low and keep warm. Heat olive oil in a heavy bottomed saucepan add the pancetta and saute until lightly browned. Add the shallots, stirring until softened.
Pour in the arborio rice, sage and thyme cook for 4 minutes, stirring until well coated.
Turn the heat to high and add the white wine, simmer until mostly absorbed.
Add the hot stock 1/2 cup at a time, stirring constantly until absorbed by the rice. Continue to add stock 1/2 cup at a time, stirring to release the starch. Check rice for doneness after 18 minutes, rice should be al dente but cooked through.
Stir in Italian parsley, kosher salt, pepper, and 3 tablespoons of the spiced butter.
Gently fold in the squash. Serve immediately.
Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock.
Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium-low and simmer for 2 hours.
Cool slightly and strain the stock into a container and store in the refrigerator for up to 1 week or freeze up to 1 month.