Preheat your oven to 350°F (175°C). On a baking sheet, arrange halved butternut squash, halved shallot, and smashed garlic. Drizzle generously with olive oil and sprinkle with salt and pepper. Roast for about 45 minutes.

While the squash is roasting, heat a skillet over medium-high heat and combine butter and olive oil. Toss shiitake mushrooms in this mixture, seasoning with salt and pepper. Sauté until golden brown and crispy, about 15 minutes.

In a medium saucepan, heat olive oil and butter over medium heat. Add diced shallots and cubed butternut squash and cook for about 5 minutes, until soft and fragrant.

Add Arborio rice to the pan and toast for about 5 minutes until slightly translucent. Pour in white wine and stir until fully absorbed.

Warm chicken or vegetable broth in a separate saucepan. Gradually add warm broth to the rice mixture, one half cup at a time, stirring continuously for about 20 minutes.

Blend roasted butternut squash with a splash of broth or water until smooth, then incorporate into the risotto, enhancing flavor and texture.

Stir in butter, grated Parmesan, and mascarpone cheese until melted and combined, creating a velvety risotto.

Pat scallops dry and sear in a hot, lightly oiled pan for about 2-3 minutes until golden brown; flip and baste with butter until opaque.

Spoon risotto onto plates, top with crispy mushrooms and seared scallops, and drizzle with basil oil or sprinkle with fresh herbs.