Butternut Squash Risotto

In a large saucepan, add the vegetable stock and heat over medium-low heat until warmed.
Separately, in dutch oven or a large sauté pan with high sides, melt butter over medium heat.
Add butternut squash and salt, stir and saute until lightly browned and softened, 6 minutes.
Add 2 tablespoons olive oil, once hot add the onions and garlic, and cook until soft and translucent, about 3 minutes.
Add arborio rice and stir until the grains are coated with oil, cook for 2 minutes.
Add the wine to the pan, stirring until the wine has evaporated.
Add the warmed stock from the large saucepan to the dutch oven, 1⁄2 cup at a time, stirring frequently.
Add more stock once the liquid has been almost entirely absorbed by the rice.
Repeat adding the stock in 1⁄2-cup additions as the liquid is absorbed, frequently stirring, until rice is tender yet slightly chewy, about 25 to 35 minutes.
The desired result is an oatmeal-like consistency that's loose and not a big clump of rice.
Turn off the heat and add Parmesan cheese.
Taste and season with salt and pepper as needed. Garnish with more freshly grated parmesan cheese and parsley.