Pulse the butternut squash noodles in a food processor until rice-like, then set aside.

Heat the olive oil in a large skillet over medium heat. Once oil is shimmering, add the leeks and garlic and cook for about 5 minutes or until leeks soften. Add the butternut squash rice, season with thyme, salt and pepper and stir. Cook for 2 minutes to heat through, then add the broth. Bring mixture to a boil and then lower heat to low and let simmer for 10-15 minutes or until broth is mostly evaporated (you want a little moisture) and butternut squash is softened.

Remove the skillet from heat and fold in the cheese. Stir until cheese has fully melted through.

Spoon risotto into bowls and serve hot, garnished with extra pepper.