Butternut squash is one of my favorite fall/winter ingredients. When the season comes, I especially look forward to having two dishes: Butternut Squash Gnocchi with Butter and Sage  and this Butternut Squash Risotto. Over the years I have experimented with different timings and methods of incorporating the squash into the risotto, and I found I like this method of roasting the squash, and adding it at the very end the best. The squash breaks up just enough to give it the perfect color and consistency. If you have some really good aged balsamic vinegar a sweet and tangy drizzle over the top just before serving complements the creaminess of the risotto quite well.