Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil and spread it out on a baking sheet. Roast for about 20-25 minutes until edges are caramelized and squash is tender.
While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet or saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, releasing a warm, aromatic aroma.
Add the arborio rice to the skillet, stirring constantly for 2-3 minutes until the edges become slightly translucent and the rice starts to toast, filling your kitchen with a nutty smell.
Begin adding warm vegetable stock, about 1/2 cup at a time, stirring constantly and waiting until the liquid is mostly absorbed before adding more. Continue this process, stirring frequently, until the rice is creamy and cooked through, about 20 minutes.
Once the rice is nearly tender, fold in the roasted butternut squash and chopped spinach. Cook for another 2-3 minutes until the spinach starts to wilt and the squash is heated through.
Season the risotto with salt and pepper to taste. Remove from heat and stir in toasted pine nuts or walnuts for added crunch and flavor.
Serve the risotto warm, garnished with extra nuts or a drizzle of olive oil if desired. The dish should boast a creamy consistency with vibrant orange squash and bright green greens visibly mixed throughout.
