Preheat your oven to 400°F (200°C).

Spread the cubed squash on a baking sheet, drizzle with 1 tablespoon of olive oil and season with salt and pepper.

Cut the top off the garlic bulb, drizzle with olive oil, wrap it in foil, and place it on the baking sheet.

Roast for 25-30 minutes or until the squash is tender and the garlic is golden.

Remove the roasted garlic from its skin and mash it into a smooth paste. Set aside.

Warm a tablespoon of olive oil in a big pan over medium heat.

Add the diced onion and sautée until translucent. Stir in 1 teaspoon of the roasted garlic paste.

Add the rice to the pan and toast for 1-2 minutes, stirring frequently.

Add the white wine and stir until it’s fully absorbed.

Add the warm vegetable stock, one ladle at a time, stirring continuously and allowing the liquid to absorb before adding more. Repeat until the rice is tender but slightly firm (about 18-20 minutes).

Stir in the mashed roasted squash and the remaining garlic paste. Add salt, pepper, and thyme to taste.

Stir in the Parmesan cheese (or vegan alternative) for extra creaminess.

Plate the risotto, and top with reserved roasted squash cubes, a sprinkle of fresh thyme, and a drizzle of olive oil. Serve immediately.