Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, then toss it with olive oil, kosher salt, pepper, and poultry seasoning. Spread on a baking sheet and roast for about 30 minutes.

In a skillet, melt 2 tablespoons of butter over medium heat. Add finely chopped yellow onion and minced garlic, cooking for approximately 10 minutes until soft and translucent, stirring occasionally.

Add 1 cup of black rice to the skillet. Stir continuously for about 2 minutes to let it toast slightly.

Pour in ½ cup of dry white wine and 1 tablespoon of balsamic vinegar, stirring to deglaze the pan. Allow to simmer for 2-3 minutes until reduced by half. Gradually add 4 cups of broth, one ½ cup at a time, stirring gently.

Combine 2 tablespoons of rice flour mixed with a little water, then stir into the risotto. Add in ½ cup of grated Parmesan cheese and the remaining butter, stirring until melted. Let sit covered for 5 minutes.

Scoop a generous portion onto each plate, top with roasted butternut squash pieces, drizzle with balsamic vinegar, and add a dollop of sour cream or Greek yogurt. Serve warm.