That's what I recently told a friend who loved the dish. All it needs is near-constant attention, and I even included a pictorial guide below. And don't use regular long-grained rice like I did on my first try.
Butternut Squash Risotto, adapted from Ina Garten's recipe
1 butternut squash
2 tablespoons olive oil
Salt and black pepper
6 cups chicken stock or broth
4 tbs unsalted butter
2 large minced shallots
1 1/2 cups Arborio rice
1/2 cup dry white wine (or 1/4 cup chicken stock if someone doesn't drink alcohol)
1 teaspoon saffron threads
1 cup freshly grated Parmesan
Preheat the oven to 400 degrees F.
Peel the butternut squash, remove the seeds, and cut it into bite-sized cubes. Place the squash in a roasting pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small pot. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the shallots on medium-low heat for a few minutes. Add the rice and wine (or broth, if using) and cook, stirring, for 2 minutes.
Add 2 ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.
Stir and simmer. When it looks like the liquid has cooked like this, add more stock.
Stir and let it cook until it is almost dry again, 5 to 10 minutes, and repeat the process by adding another 2 ladles of stock. Continue repeating the steps (adding the broth and letting the liquid absorb) until the rice is cooked through but not mushy, about 30 minutes total. Remove the Dutch oven from the heat, and add the squash and Parmesan.
Stir it all together and serve!