Preheat your oven to 400°F (200°C). In a mixing bowl, toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes.

In a saucepan, keep your vegetable broth warmed over low heat. Stir occasionally to retain warmth.

In a large pan, heat olive oil over medium heat. Add the onions and sauté until translucent. Add garlic and cook for an additional minute.

Stir in Arborio rice and toast for about 2 minutes, coating each grain in oil and aromatics.

Begin adding warm vegetable broth one ladle at a time, stirring continuously; let the rice absorb most before adding more. This process takes about 20 minutes.

Once risotto is creamy and al dente, fold in roasted butternut squash, Parmesan cheese, and sage. Let simmer for 2–3 minutes, serving hot.