Preheat your oven to 400°F (200°C). Toss the butternut squash with a drizzle of olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes until tender and caramelized. Bonus points if you sneak a piece while it’s still warm.

In a large skillet or saucepan, heat the olive oil and butter over medium heat. Sauté the onion until soft and translucent (about 5 minutes). Add the garlic and cook for another minute until fragrant.

Stir in the arborio rice and let it toast for a minute or two. It’ll soak up all those delicious onion and garlic flavors.

Ladle in the stock one cup at a time, stirring frequently. Let each addition absorb before adding the next. This process takes about 20 minutes, so put on some good tunes and enjoy the zen of stirring.

Once the rice is creamy and cooked through, stir in the squash puree, Parmesan, and a pinch of nutmeg (if using). Fold in the squash chunks. Season with salt and pepper to taste.

Dish out your risotto into bowls, top with extra Parmesan, a sprinkle of parsley, and maybe a drizzle of olive oil for good measure. Serve immediately and bask in the applause from your taste buds.