To roast the butternut squash, preheat the oven to 425 F.  line a baking sheet with foil and drizzle with olive oil. 

Toss the butternut squash pieces in the olive oil until evenly coated, then spread them out so they'll cook evenly.  Sprinkle with salt and garlic powder. 

Roast for 15-25 minutes depending on the thickness of the squash.  When they are tender, golden, and crispy, remove from the oven and set aside.

Bring the stock to boil in a saucepan, then reduce heat and keep simmering gently over low heat while you are cooking the risotto.

Heat the oil with 2 tablespoons of butter in a deep pan over medium heat until the butter has melted. 

Add the garlic and cook for 30 seconds, then add the onion and a few pinches of salt.  Cook, stirring occasionally, for 5 minutes, until soft and starting to turn golden.  Do not let them brown though!

Reduce the heat, add the rice, and stir to coat them in the oil and butter.  Cook, stirring constantly, for 2-3 minutes or until the grains are translucent.  This is an important step, don't skip it!

First, add the white wine and stir for about 30 seconds.  It should smell AMAZING.

Gradually add the hot stock a ladleful at a time, stirring gently and constantly.  Do not add the next ladleful until the previous one has been absorbed.  This will take time, just be patient and keep stirring gently.  The whole process might take 30-ish minutes, but will depend on a number of factors.

Once you've added the last liquid, increase the heat to medium so that the liquid bubbles.  Cook for 15 more minutes, then add your butternut squash and a handful of Parmesan. 

Cook for an additional 5 minutes, or until all the liquid is absorbed and the rice is creamy.  Season to taste with salt and pepper.  

Remove the risotto from the heat and add the remaining butter and the fresh basil.  Mix well, then stir in the rest of the parmesan until it melts.  Serve immediately.