Saute butternut squash in olive oil.
Add in onion and 1 tablespoon butter. Add in green chili sliced and red chili.
Once onion is translucent, add arborio rice and stir until moistened.
Immediately add in 1/2 cup broth. Once that evaporates add in another 1/2 cup broth. Move rice to side of pan. Add remaining tablespoon butter and vodka. Stir and stir through rice. Once evaporated, add in another 1/2 cup broth and dried cranberries.
Add in salt, white pepper.
Continue to add 1/2 cup broth at a time until five cups are used.
Season again with salt, pepper and dash nutmeg and garnish with toasted pumpkin seeds.