Preheat the oven to 400°F (200°C).

Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.

In a large saucepan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes.

Mix in the minced garlic and continue cooking for another minute.

Add the Arborio rice to the saucepan and toast for 1-2 minutes.

Pour in the white wine and let it simmer until most of the liquid evaporates, about 2-3 minutes.

Begin adding warm vegetable broth, one ladle at a time, stirring continuously for about 18-20 minutes.

Fold in the roasted butternut squash and grated Parmesan cheese, adjust seasoning, and serve.