Preheat oven to 350˚F.

Peel squash, remove seeds and cut into 1/2-inch cubes. Lay squash on a baking sheet and season with garlic, salt and pepper. Drizzle with 1 tablespoon of olive oil. Toss it all to coat squash. Roast for around 30 minutes, until squash is tender and golden. Remove from oven and remove garlic cloves. Purée half of the squash and set the other half aside.

Bring chicken stock to a simmer over low-heat in a covered pot.

In a large saucepan, heat olive oil over medium heat. Add onions and cook until translucent and softened, around 8 minutes. Stir in rice and mix until coated and grains become clear, about 4 minutes.  Stir often so it doesn't stick.

Add wine and continue to cook and stir until it has been completely absorbed. Using a ladle or measuring cup, add 3/4 cup of hot broth to the rice. Use a wooden spoon to stir rice constantly. When the rice has absorbed most (but not all) of the liquid, add about another 3/4 cup broth and puréed sqash. Continue to add broth when mixture gets thick, stirring constantly, until all the broth has been used, about 18 minutes. At this point, the risotto should be al dente.  However, if you like it a little softer, you can always add water little by little until it is the texture you like.

Turn off the heat and stir in the butter, squash pieces, and 1/2 cup Asiago. Once butter has melted, remove from heat and season with salt and pepper. Serve immediately, topped with remaining 1/2 cup Asiago, chunks of butternut squash and drizzled lightly with balsamic vinegar (or balsamic glaze).

Enjoy!