Creating Roasted Butternut Squash Risotto can be straightforward if you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Roast the Squash: Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, or until tender and golden.
3. Prepare the Broth: In a saucepan, heat the vegetable or chicken broth over low heat to keep it warm.
4. Sauté the Aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
5. Add the Rice: Stir in the Arborio rice and cook for 1-2 minutes, allowing it to absorb the flavors.
6. Deglaze with Wine: If using, pour in the white wine and stir until it is mostly absorbed by the rice.
7. Add Broth Gradually: Start adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
8. Incorporate the Squash: Once the rice is al dente, gently fold in the roasted butternut squash.
9. Finish the Risotto: Remove from heat and stir in the butter and grated Parmesan cheese until melted and creamy. Season with additional salt and pepper, if needed.
10. Serve: Garnish with fresh sage or thyme leaves. Serve immediately for the best texture and flavor.

These steps will guide you in creating this incredible dish effortlessly.