Preheat your oven to 400°F (200°C). Toss the diced butternut squash in a bowl with olive oil, kosher salt, black pepper, and poultry seasoning until evenly coated. Spread the mixture on a baking sheet and roast for about 30 minutes, stirring halfway through, until the squash is tender and golden-brown around the edges.

In a large, wide pan, melt 2 tablespoons of butter over medium heat. Add the finely chopped yellow onion and minced garlic to the pan. Sauté for about 10 minutes, stirring occasionally, until the onion is translucent and soft.

Pour in 1 cup of dry white wine and 1 tablespoon of balsamic vinegar into the sautéed vegetables. Stir continuously and cook until the liquid reduces and thickens slightly, about 3–5 minutes.

Add 1 cup of black rice to the pan and season with salt and pepper. Toast the rice for 2–3 minutes, stirring constantly to prevent sticking. Gradually incorporate 4 cups of low-sodium broth, adding ½ cup at a time.

In a small bowl, whisk together 2 tablespoons of rice flour with a splash of cold broth until smooth. Stir this mixture into the risotto during the last 5 minutes of cooking. Fold in the remaining butter and ½ cup of grated Parmesan cheese.

Once the risotto has reached the desired creaminess, turn off the heat and cover the pan. Allow it to sit for 5 minutes.

Spoon the creamy black rice risotto onto plates and generously top each serving with the roasted butternut squash. Sprinkle additional grated Parmesan cheese over the top, and if desired, add a dollop of sour cream or sliced jalapeños for a festive touch.