Preheat the oven to 180 degrees
In a large roasting tray, toss the cubed butternut squash in 1tbspn of rapeseed oil. Season with a little malden salt.
Put the squash in the oven to roast off for at least 30 mins, or till squash is turning golden and soft.
Meanwhile, in a deep saucepan, heat the remaining rapeseed oil over a medium heat. Add the onion and saute till soft but not colouring. Keep stirring this to avoid sticking. This will take 10 mins.
Add the garlic and continue to stir and gently saute for 1 minute.
Add the rice to the pan and stir well to coat in the oil. Continue to stir for 2-3 minutes more, till the rice is glossy and beginning to turn see through.
Add the white wine, all the while stirring so the rice does not burn or catch. Allow the wine to simmer off for a minute.
Now turn the flame down to a gentle heat, and begin to add the hot stock to the pot, one ladle at a time, stirring very regularly as it slowly absorbs.
Each time the liquid level looks low, as the rice absorbs it, top the pan up with another ladle full of stock, till you worked your way through the full amount. This is a labour of love as it requires very regular attention but is more than worth it!
Before you add your final ladle of stock, remove the squash from the oven and add the roasted veg to the pot. Add the thyme leaves. Stir these in with the final ladle of stock.
To finish the dish, add the butter and melt through. Remove from heat. Serve immediately with a green salad.