Cube and peel the butternut squash. To do this, I cut it in half lengthwise, then into 1 inch sections crosswise. Carefully shave the peel off in small downward cuts around each section, then cube.
Season the squash with salt and pepper and steam until soft. Transfer to a bowl and mash.
Prepare the risotto according to your favorite technique. I start by sweating the onions (i.e. -- saute without browning) over medium heat in the olive oil. Add the diced tomato and continue sweating until the onions are translucent. Add the rice, stir to coat with oil, and saute until translucent with a white spot in the middle (2 minutes or so). Add the wine and stir until absorbed. Add dried herbs. Add the stock, 1/2 cup at a time, stirring until the liquid is absorbed each time, until the rice is al dente and creamy. Stir in the squash and continue to stir a little longer to get the desired texture.
Remove from heat. Stir in a dash or two of hot sauce (it's not meant to make the dish spicy, just enough to bring out the high notes in the flavor profile). Stir in shredded parmesan, parsley, and white beans. Salt and pepper to taste, and serve.