Preheat the oven to 200C or 400F, peel and cut the butternut squash into small cubes.
Place the butternut squash cubes on a baking tray and drizzle 1-2 tablespoons of olive oil. Add a pinch of salt and roast until tender enough to be cut easily with a fork (30-40 minutes).
Heat the butter and olive oil on medium heat. Add finely chopped onion, garlic, and thyme and cook until the onion softens.
Add your Risotto rice and stir until completely coated with the rest of the ingredients. Cook it for a minute or two until it's heated through.
Lower the heat to low and start adding your stock, one ladle at a time. Add one ladle of stock, stir until absorbed and add another one. Repeat while you keep stirring the rice.
Halfway through your stock, add the roasted butternut squash. Stir and keep adding the stock one ladle at a time. The butternut squash will melt and combine with the rest of the ingredients giving your dish a beautiful color, aroma, and taste.
Keep adding the rest of the stock slowly while stirring.
Last, add the cheese and give your rice the last stir. Season with salt to taste and leave aside for two minutes before serving.