Preheat your oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes until tender and caramelized.

While the squash is roasting, heat vegetable broth in a saucepan over low heat to keep it warm.

In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for about 4-5 minutes until translucent. Add minced garlic and cook for an additional minute.

Stir in Arborio rice, coating each grain in the oil. Toast the rice for about 2 minutes until slightly translucent.

Pour in warm broth one ladle at a time, stirring constantly and allowing the liquid to absorb before adding the next. This should take roughly 20 minutes.

Once the rice is creamy and al dente, gently fold in the roasted butternut squash, grated Parmesan cheese, and chopped sage. Stir until well combined.