For the butternut squash cream: In a medium pot, saute the onions
and garlic in the olive oil for a couple of minutes, without burning the garlic.
Add the butternut squash and cold water to cover. Add the tomatoes, basil and some salt and pepper. Cook at a slow simmer, uncovered, until the squash is soft, about 30 minutes.
Transfer the mixture to a blender and blend until smooth. Let cool to room temperature.
For the risotto: Puree the scallion with the olive oil, then saute in a medium saucepan for a minute or two. Add the rice and let it toast for 2 minutes; don't let it burn.
Add the white wine and simmer until evaporated.
Add the hot veggie stock, little by little. Cook, stirring, for about 9 minutes
Add the butternut squash cream and cook for another 9 minutes.
Add salt to taste. Remove from the heat and stir in the butter and Parmesan.
For the Italian sausage ragu: Blend the onion with the olive oil, then saute in a medium saucepan for a minute or two.
Add the sausage and fennel seeds and saute briefly.
Add the white wine and simmer until evaporated. Then add the veggie stock and simmer for 40 minutes.
To serve: Plate the risotto; top with some of the ragu; sprinkle with goat cheese and garnish with parsley.