Prepare the Squash:

• Preheat the oven to 400°F (200°C).
• Peel and dice the butternut squash into small cubes.
• Toss with olive oil, salt, and pepper, then spread on a baking sheet.
• Roast for 25-30 minutes until tender and slightly caramelized. Set aside.

Heat the Broth:

• In a saucepan, heat the broth and keep it warm over low heat.

Sauté the Aromatics:

• In a large skillet or pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
• Add the chopped onion and sauté for about 5-7 minutes until translucent.
• Stir in the minced garlic and cook for another minute until fragrant.

Cook the Rice:

• Add the Arborio rice to the onion and garlic mixture, stirring for 1-2 minutes until the rice is slightly toasted.
• If using, pour in the white wine and cook until absorbed.

Add Broth Gradually:

• Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
• Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Combine and Finish:

• Once the rice is cooked, gently fold in the roasted butternut squash.
• Stir in the remaining tablespoon of butter and grated Parmesan cheese. Season with salt and pepper to taste.

Serve:

• Serve hot, garnished with fresh herbs if desired.