Preheat your oven to 400°F (200°C). Dice the butternut squash into cubes, toss with olive oil, salt, and pepper, and roast for 25–30 minutes until tender.

Heat the vegetable broth in a saucepan over low heat, keeping it warm but not boiling.

In a large skillet, heat olive oil, add chopped onion and sauté for 4–5 minutes until translucent. Add minced garlic and cook for another minute.

Stir in Arborio rice, coating it with the onions and oil. Toast for 2 minutes while stirring constantly.

Begin adding warm vegetable broth one ladle at a time, stirring continuously, until fully absorbed. This will take about 18–20 minutes.

Fold in the roasted butternut squash, grated parmesan, and chopped sage, stirring to combine and melt the cheese.

Serve hot, garnished with olive oil or extra parmesan as desired.