Preheat oven to 180 degrees.
Add the peeled diced butternut squash to a roasting pan, drizzle with extra virgin olive oil, season with salt, pepper and a little sugar.
Put in the oven and remove when soft and nicely roasted (about 40 minutes).
On a medium heat, cook the onion, celery, garlic and fresh thyme in olive oil, extra virgin olive oil and butter until soft.
Add risotto rice and stir around for a couple of minutes to coat.
Add the white wine and cook for 5 minutes or until most the wine has evaporated.
Begin to gradually add the stock, ladle by ladle, until the rice is al-dente (about 15 minutes).
To finish the risotto, stir in the chopped roasted butternut squash, parmesan, fresh parsley and season to taste.
Cook for a couple of minutes to heat and combine, and serve with some sauteed green vegetables.