Preheat the oven to 200°C. Cut the butternut squash into crescents of approx. 1 cm thick. Spread the squash out in a casserole dish. Add 2 tbsp. olive oil, 3 sprigs of fresh thyme, and a dash of salt and pepper. Bake in the oven for 30 minutes. Poke the squash with a fork to check if it is tender enough. If not, allow it to bake a little longer.
Heat the vegetable bouillon in a separate saucepan. Dice the onion and sauté it in one tbsp. of oil for about 3 minutes. Add the garlic and stir-fry for another 2 minutes. Add the rice and sauté slightly.
Add a glass of white wine and stir until it has been absorbed by the rice. Then continuously add a large spoonful of bouillon. Stir after each spoonful until it has been absorbed completely. Continue for about 20 minutes until the risotto rice is done.
In the meantime, cut the mushrooms into slices. Sauté these in a separate pan with a little olive oil and the rest of the thyme. Then add these to the risotto and mix with the half of the grated cheese
Place the squash and the toppings on top of the risotto.