Preheat your oven to 400°F while you lovingly peel and cube the butternut squash. In a bowl, toss the squash with olive oil, salt, and pepper until evenly coated.

Spread the seasoned squash evenly on a parchment-lined baking sheet, giving each piece room to caramelize. Roast for about 25 minutes until tender and edges turn golden brown.

Let the roasted squash cool slightly, then transfer most pieces to a bowl. Reserve a few chunks for garnish, and mash the rest into a smooth, velvety puree.

In a small saucepan, keep your vegetable broth simmering gently over low heat so it’s ready to enrich the rice without cooling the pan.

Heat olive oil in a wide skillet over medium heat, then gently cook chopped onion and minced garlic until translucent and fragrant, about 3-4 minutes.

Add Arborio rice to the aromatics, stirring constantly for 1-2 minutes until each grain is coated and edges start looking translucent and slightly nutty.

Pour in dry white wine, stirring until the liquid is nearly absorbed, which should take about one minute to deepen flavor and brighten the dish.

Working in batches, ladle in warm broth one 1/2-cup scoop at a time, stirring until rice absorbs it before adding more; continue for around 18 minutes.

Mix in your velvety squash puree until the risotto turns a gorgeous golden hue and reaches unbeatable creaminess, about 2 minutes of gentle stirring.

Remove from heat and fold in cold butter and grated Parmesan until the risotto becomes ultra-smooth, then cover and let rest for 2 minutes for flavors to meld beautifully.