Preheat your oven to 400°F (200°C). Dice the butternut squash and toss it in a bowl with olive oil, salt, and pepper. Spread the seasoned squash evenly on a baking sheet and roast for 25-30 minutes, or until caramelized and golden.

In a separate saucepan, warm your vegetable broth over low heat to keep it hot while you cook the risotto.

In a large, heavy-bottomed pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 4-5 minutes until translucent. Stir in the minced garlic, cooking for an additional minute until fragrant.

Pour in the Arborio rice, stirring to coat the grains evenly. Toast the rice for approximately 2 minutes to develop its creamy texture.

Begin adding the warm vegetable broth one ladle at a time, stirring continuously. Allow the rice to absorb nearly all of the liquid before adding the next ladle. This process should take about 20 minutes.

Once the rice has reached desired consistency, gently fold in the roasted butternut squash. Mix in the freshly grated Parmesan cheese and chopped sage, stirring until well combined.