I used to recommend roasting the butternut squash in advance but I found that the squash, when cubed, cooks in the same time it takes to cook the risotto so you can add it raw and therefore keep all it's flavour and nutrients locked in.
To make this dish vegan use olive oil and leave out the parmesan.
For the risotto
1 butternut squash
100g (3.5oz) butter or olive oil
1 small onion
1 clove garlic
1 knob ginger, grated
210g (7.5oz) arborio rice
1 glass white wine (optional)
Pinch saffron strands
900ml water (1.9 pints)
2 stock cubes
12 basil leaves
Salt and pepper
First of all cut the squash in half, deseed it and chop it into cubes ready for the risotto.
Heat the butter or olive oil in a medium sized pan add the chopped onion and crushed garlic. Saute them for about 6 minutes, stirring regularly, until they are starting to turn golden. Add the grated ginger and then the arborio rice. Cook the grains through for two minutes and then add some of the water. Stir, bring the risotto to a simmer, stirring frequently. Add the saffron, the stock cubes and the wine and keep cooking and stirring until all of the moisture is absorbed. When it is add more water.
When all of the water has been absorbed and you have a glutinous sloppy rice stir in the and basil and season with the salt and pepper.
Serve as a starter or main course with plenty of crisp salad and some veggie parmesan.