Preheat your oven to 400°F (200°C). Peel and dice the butternut squash, toss with olive oil, salt, and pepper, and roast for 25-30 minutes.

In a large pan, heat olive oil and butter, sauté onion until translucent, then add minced garlic.

Add arborio rice to the pan, stirring for 2-3 minutes until edges are translucent.

Pour in white wine, stir until mostly absorbed, about 2-3 minutes.

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

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

Serve topped with herbs and pumpkin seeds.