In the classic Italian dish called risotto con zucca, butternut squash often takes the place of pumpkin (zucca). In this recipe, we opt for the convenience of frozen butternut squash cubes and simplify the cooking by baking the risotto, eliminating the need to add hot liquid in batches and stir the rice as it simmers. We roast half of the squash to develop a rich, caramelized sweetness and cook the other half directly in the rice to infuse the risotto with flavor and add another dimension of creaminess. Fresh butternut also works, if that’s your preference. Use an equal amount and increase the risotto’s time in the oven to about 55 minutes.