Mix the squash with 1 tbsp oil and roast at 180°C/350°F/Gas 4 for 40 minutes
Heat the remaining oil in a large pan and cook shallots and garlic and gently cook for around 5 minutes, until soft.
Add the rice and cook for 2-3 minutes, coating the rice in the oil.
Add the wine and cook until most (but not all) has reduced.
Add a ladle of stock and cook on simmer. Once most of the stock has reduced, add another ladle of stock. Keep repeating this a ladle at a time. This will take about 20-25 minutes and the rice should be cooked by then.
Stir in the butternut squash, creme fraiche, Parmesan and basil and season.
Top with more basil and pine nuts.
You could swap the arborio rice for brown rice for extra nutrition, however it would change the cooking time.
You could roast some aubergine, pepper and courgette along with the butternut squash.
Give this dish a veggie boost by stirring in some spinach before serving.
Make this vegan by using a vegan creme fraiche alternative and a vegan Italian hard cheese.
Add extra creaminess by blending some of the roasted butternut squash and stirring it in.