Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Wash, peel, and cube the butternut squash. Toss with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.

Heat olive oil in a large saucepan and sauté the chopped onion for about 5 minutes until translucent.

Add minced garlic and cook for an additional minute.

Stir in the Arborio rice and toast for 1-2 minutes until slightly translucent.

Pour in the white wine and let it simmer until almost fully evaporated.

Gradually add vegetable broth, stirring frequently, until rice is creamy and al dente, about 18-20 minutes.

Gently fold in the roasted butternut squash and grated Parmesan cheese, adjusting seasoning as needed.

Serve immediately in warm bowls, garnished with additional Parmesan or fresh herbs.