Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and golden brown. Set aside.

In a large pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the garlic and cook for 1 more minute.

Add the Arborio rice and cook, stirring constantly, for 2-3 minutes until the rice becomes slightly translucent around the edges.

Pour in the white wine (if using) and cook, stirring, until the liquid is absorbed. Begin adding the warmed broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process for 18-20 minutes, until the rice is creamy and tender.

Stir in the roasted butternut squash, Parmesan cheese, and the remaining butter. Season with salt and pepper to taste.

Garnish with fresh parsley and serve hot.