Butternut Squash and Kale Risotto

Name: Butternut Squash and Kale Risotto
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 1/2 butternut squash, peeled, seeded and diced; 1/2 teaspoon kosher salt; 1/4 teaspoon chile powder (more to taste); Freshly ground black pepper; 1 bunch kale, leaves torn, stalks discarded; 5 to 7 cups vegetable or low-sodium chicken broth; 1/2 onion, diced; 1 1/2 cups Arborio rice; Salt and freshly ground black pepper; 1/8 teaspoon turmeric; 1/2 cup Parmesan shavings, plus more for serving; 1/4 cup heavy cream (less if desired); Finely minced fresh parsley, for serving