Risotto With Roasted Winter Squash

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1/2 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes

1 small acorn squash, peeled, seeded, and cut into 1/2-inch cubes

3 tablespoons olive oil, divided

1 tablespoon balsamic vinegar

4 teaspoons chopped fresh thyme, divided

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

4 to 5 cups low-sodium chicken broth

2 tablespoons unsalted butter

1 small onion, diced

2 garlic cloves, minced

1 1/2 cups uncooked Arborio rice

1/4 cup white wine (such as Chardonnay)

1/2 cup freshly grated Parmesan cheese, divided

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