Preheat the oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Toss the squash cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized.
In a large saucepan, heat vegetable or chicken broth over medium heat. Add the roasted butternut squash cubes and simmer until the squash is very soft, about 10-15 minutes. Use an immersion blender or transfer the mixture to a blender and puree until smooth.
In a separate pan, sauté diced onion and garlic in olive oil until translucent. Add the arborio rice and stir to coat the grains with the oil. Pour in a ladle of the warm broth-squash mixture and stir continuously until the liquid is absorbed. Continue this process, adding the broth one ladle at a time, until the rice is tender and creamy, about 20-25 minutes.
While the risotto is cooking, prepare the roasted vegetables. Peel and chop the carrots, zucchini, and bell peppers into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes, or until tender and lightly charred.
Once the risotto is cooked, stir in the roasted vegetables and season with additional salt and pepper to taste. Serve the Butternut Squash Risotto with Roasted Vegetables warm, garnished with freshly chopped parsley or grated Parmesan cheese, if desired.

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