Step 1: Preheat your oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Slice the top off the garlic head, drizzle with oil, wrap in foil, and place on the sheet. Roast for 30-35 minutes until squash is tender.
Step 2: Squeeze the roasted garlic cloves out of their skins into a small bowl and mash into a paste. Set aside half of the roasted squash for topping and roughly mash the other half.
Step 3: In a large heavy-bottomed pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Sauté the shallots until soft, then add the Arborio rice, stirring for 2 minutes to toast the grains.
Step 4: Pour in the white wine and stir until completely absorbed by the rice.
Step 5: Add the warm stock one ladle at a time, stirring constantly and waiting for each ladle to be absorbed before adding the next. This process should take about 18-22 minutes.
Step 6: Halfway through the stock addition, stir in the garlic paste and the mashed portion of the butternut squash.
Step 7: Once the rice is al dente and creamy, remove from heat. Stir in the remaining butter, Parmesan cheese, and fresh thyme.
Step 8: Serve the roasted garlic and butternut squash risotto topped with the reserved whole squash cubes and extra cheese.