Boil or steam the squash in its own pot.

Heat the 3 cups of water in a small pot to just below a boil.

Warm a third pot to medium, add the oil and the diced onion. Stir the onion until it is coated in oil, then let it cook until it is translucent (not browned yet). Add thyme now, especially if dried. Fresh thyme could alternatively be added at the end of the cooking process. Add the rice, and stir to coat it in the oil. Pour the wine over the rice, and stir until it is all absorbed by the rice. Add some sea salt. Add the heated water to the rice, about a half cup at a time, stirring constantly and waiting for all the liquid to be absorbed before adding more.

Use all 3 cups of water for a very liquid, creamy risotto, or add only 2-2 ½ cups for a sticky risotto.

Once all the liquid is absorbed, test the rice to see if it is done. It should be soft, but only just cooked (al dente).

Stir in the squash, and stir to absorb any liquid you add from the squash cooking liquid.

Serve your squash risotto garnished with cracked black pepper and roasted pumpkin seeds.