Preheat oven to 400 degrees F. Line a baking sheet with parchment paper for easier clean up.

Heat the chicken stock in a large saucepan over medium-low heat until warm.

Place the butternut squash on the baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle with salt and pepper, then toss well to coat evenly. Roast in the oven for 25-30 minutes until tender but not mushy. See note about adding sausage and asparagus.

Meanwhile, melt butter with the remaining tablespoon of olive oil in a large dutch oven over medium heat. Add the onion and saute for 3-5 minutes until softened and beginning to turn translucent. Add the garlic and cook another 30 seconds.

Add the arborio rice and stir well until the grains are evenly coated with the oil. Cook for 2 minutes, stirring frequently.

Add the wine, stirring well until it has evaporated. Begin adding the warm chicken stock, ½ cup at a time. Stir frequently between each addition. When most of the liquid has been absorbed by the rice, add another ½ cup of the stock. Continue to do this, stirring often until almost all of the stock has been used and the rice is tender but chewy. I like to save ½ cup of stock in reserve for adding right at the very end. This typically takes anywhere from 25-35 minutes, with frequent stirring. The resulting risotto should be fairly loose and almost the same consistency of oatmeal.

Remove from the heat and stir in the roasted butternut squash and ½ of the parmesan cheese. Taste and add more salt and pepper as needed. You may want to use the reserved ½ cup of chicken stock to slightly loosen up the risotto if it has gotten too thick. Serve with more parmesan cheese and arugula sprinkled on top.