Roast the squash: Preheat oven to 400°F (200°C). Toss diced squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
Sauté aromatics: In a large pan, heat remaining olive oil. Cook onion until soft and translucent. Add garlic and cook for 1 minute.
Toast the rice: Add Arborio rice to the pan and stir for 1–2 minutes until grains are slightly translucent at the edges.
Deglaze: Pour in the white wine and stir until mostly absorbed.
Add broth gradually: Add warm vegetable broth one ladle at a time, stirring gently. Wait until liquid is absorbed before adding more. Continue until rice is tender but firm to bite (about 18–20 minutes).
Mix in roasted squash: Fold in roasted butternut squash, thyme, nutritional yeast, and vegan butter. Taste and adjust seasoning with salt and pepper.
Serve: Spoon into bowls, garnish with fresh parsley, and enjoy warm.
