Preheat oven to 400º.
Peel and cut butternut squash into bite sized pieces.
Add squash to baking sheet and drizzle with 1 tablespoon of olive oil and sprinkle with salt.
Cook Squash for 25-35 minutes, until it's really soft, even a little golden brown.
While Squash is cooking, pour vegetable broth into a pan and set to boil over medium high heat. Once it reaches a boil, turn down the heat to a simmer.
In a Dutch oven, add the rest of the olive oil (2 tablespoons) and warm over medium heat.
Add onion and garlic, cooking until it's fragrant and translucent.
Add the rice to the onion and garlic, stirring until the edges of the rice become translucent.
Add a cup of the broth to the rice and stir. Let the rice simmer, stirring often. Do not walk away!
Once the liquid has been absorbed, add more broth. Repeat until risotto is al dente to the bite. Al dente rice is chewy, not completely soft.
Just before all liquid is absorbed, add the butternut squash, gently stirring until combined.
Once the risotto is done, serve in a bowl topped with the basil.