Preparing the Butternut Squash

1. Preheat oven to 400°F (200°C).
2. Toss diced butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
3. Spread evenly on a baking sheet and roast for 25-30 minutes until soft and caramelized.
4. Mash half the roasted squash into a puree, reserving the rest for garnish.

Making the Risotto

1. In a medium saucepan, keep the broth warm over low heat.
2. In a large skillet, melt butter over medium heat. Add onion and garlic, sautéing until translucent.
3. Stir in arborio rice, toasting for 2 minutes until slightly translucent.
4. Pour in white wine, stirring until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring frequently and allowing liquid to absorb before adding more.
6. When rice is nearly tender, mix in butternut squash puree and Parmesan cheese.
7. Stir until creamy, then remove from heat and cover to keep warm.

Crispy Mushrooms

1. Heat a skillet over medium-high heat and add extra virgin olive oil.
2. Add sliced mushrooms in a single layer and cook undisturbed for 2-3 minutes.
3. Flip and continue cooking until crispy. Remove from pan and set aside.

Seared Scallops

1. Pat scallops dry with paper towels and season with remaining salt and pepper.
2. Heat a clean skillet over high heat and add 1 tbsp olive oil.
3. Once oil is shimmering, place scallops in the pan, leaving space between each.
4. Sear for 1.5-2 minutes per side until golden brown and caramelized. Remove from heat.

Assembling the Dish

1. Spoon risotto onto plates and top with seared scallops.
2. Garnish with roasted butternut squash cubes, crispy mushrooms, and fresh thyme.
3. Serve immediately and enjoy!