Preheat your oven to 450 degrees Fahrenheit

Cut your butternut and honeynut squash in half, season with salt and pepper, drizzle with olive oil. Place on a sheet tray with garlic cloves and shallot. Roast for 45 minutes to one hour.

Let the squash cool slightly. Scoop out the squash and add it to a blender along with the roasted garlic cloves, shallot, hefty pinch of salt and about 1 tbsp olive oil. Blend until smooth.

Chop one small onion and saute in a pan with evoo. Once golden and softened, add your rice. Mix until combined.

Add your squash puree and continue to mix. Then add in your chicken stock and bring to a boil, then reduce to simmer.

Cook for 15 minutes, stirring occasionally and adding more broth as needed. Once cooked, remove from heat and add butter and parm.

Plate and serve with more parm and a drizzle of balsamic glaze