1Place cubed squash on cookie sheet, drizzle with olive oil and cook on 350 until tender.
2Melt butter in a saucepan, add onions and cook until translucent, stir in Arborio rice. Continue to cook, stirring until the rice is glossy from the butter and the onions brown just slightly.
3Pour in the white wine, stirring constantly until the wine has evaporated. Stir in the butternut squash and one third of the chicken stock. Reduce the heat to medium. Cook and stir until the chicken stock has been absorbed by the rice. Add half of the remaining stock and continue stirring until it has been absorbed. Add remaining stock and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese and seasoning to taste with salt and pepper.
4Garnish with Italian flat leave parsley and serve.