Roasted Butternut Squash Risotto

Preheat the oven to 400 degrees F.

Place the peeled and cubed butternut squash on a baking tray, and sprinkle it with 2 tablespoons of olive oil and some salt and pepper. Bake at 400 degrees F for 30-40 minutes, or until the squash is tender.

Put the vegetable stock or water in a medium saucepan over medium heat until it boils, then lower heat to a simmer and keep warm.

Meanwhile, in a medium pot over medium heat, combine the butter, remaining 2 tablespoons olive oil, garlic, and herbs. Cook for 2-3 minutes. Then add the rice and stir around for a minute or two.

Stir in a ladle of hot stock or water. Let the rice absorb most of the liquid, then repeat, letting the rice absorb the liquid each time before adding more.

Once the rice has cooked, remove from heat, and add in the butternut squash. Mash the squash into the rice with a fork.

Stir in the lemon juice and salt and pepper.

Let sit for 5 minutes, and enjoy!