1. Roast the Butternut Squash

Preheat oven to 400°F (200°C). Toss your diced squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes until tender and caramelized around the edges. Mash half of it; set the rest aside for texture.

2. Build the Risotto Base

In a large saucepan, melt 1 tablespoon of butter over medium heat. Add chopped onion and cook for about 3 minutes, until it turns soft and translucent. Stir in the garlic and thyme and cook another minute, just until fragrant.

3. Toast the Rice

Add the Arborio rice and stir to coat it with the butter and aromatics. Let it toast for 1–2 minutes until the grains are slightly translucent around the edges.

4. Add the Wine

Pour in the white wine and stir until it has fully absorbed into the rice. You’ll know it’s time for the next step when the pan looks almost dry.

5. Add Stock, One Ladle at a Time

Start adding warm vegetable stock one ladle at a time. Stir gently and let each scoop absorb before adding more. This should take about 18–20 minutes. The rice should be creamy and tender, but still have a tiny bit of bite.

6. Stir in the Butternut Squash

Fold in both the mashed and reserved roasted squash. Add the grated Parmesan and the remaining 2 tablespoons of butter. Season with salt and pepper. Stir until everything looks rich and glossy.

7. Serve and Garnish

Spoon into warm bowls and top with crispy sage leaves or a sprinkle of extra cheese if you’re feeling indulgent. Serve immediately.