Preheat your oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and caramelized.

In a large saucepan over medium heat, heat a drizzle of olive oil. Add chopped onion and sauté for about 5 minutes until translucent. Stir in minced garlic, cooking for an additional minute.

Add Arborio rice to the saucepan, stirring continuously for 1-2 minutes until the edges are translucent.

Pour in the white wine and simmer until mostly evaporated, about 2-3 minutes, allowing the rice to absorb flavors.

Gradually add vegetable broth, one ladle at a time, stirring frequently. Allow each to be absorbed for about 2-3 minutes.

Fold in the roasted butternut squash and grated Parmesan cheese once the rice is creamy and al dente.

Serve the risotto hot, garnished with extra Parmesan, and pair with a light salad or crusty bread.