Preheat the oven to 400°F (200°C).

Cut the butternut squash into uniform cubes and toss with olive oil, salt, and pepper. Roast for 25-30 minutes.

In a large saucepan, heat olive oil over medium heat and sauté onion for about 5 minutes. Add garlic and cook for another minute.

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

Pour in white wine and simmer until mostly evaporated, about 3-5 minutes.

Gradually add vegetable broth, one ladle at a time, stirring frequently until absorbed, about 18-20 minutes.

Fold in roasted butternut squash and Parmesan cheese, season with salt and pepper to taste.

Serve in warm bowls, garnished with extra Parmesan and fresh herbs.