Sweat the onion with the butter and 1 cup of diced butternut squash in a large pot. Add 2 cups rice and stir until translucent over medium heat (about 4 minutes). Deglaze with wine and stir until liquid is absorbed. Add stock little by little stirring constantly, about 30 minutes.
Roast the remaining butternut squash at 400°F with a little olive oil, salt, ground pepper, and sprinkle of curry powder until soft and caramelized.
Sauté dandelion greens in a little olive oil. Add a little water if necessary to help soften. Reserve. Once risotto is soft, creamy, and al dente (but not too much al dente) stir in parmesan and then dandelion greens.
Serve risotto with spiced butternut squash on top.