Preheat your oven to 400°F (200°C). Peel, seed, and dice the butternut squash into even pieces, then toss them in a mixing bowl with extra virgin olive oil, salt, and pepper. Spread the squash on a baking sheet in a single layer, and roast for 25-30 minutes, turning halfway through.

In a medium saucepan, add vegetable broth and place it over low heat to warm. Cover it and let it simmer gently while you prepare the other ingredients.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Finely chop one onion and add it to the skillet, sautéing for 4-5 minutes until translucent. Stir in minced garlic and cook for an additional minute.

Next, stir in 1 cup of Arborio rice into the skillet, allowing it to coat with the oil and aromatics. Toast the rice for about 2 minutes, stirring constantly.

Gradually add the warm vegetable broth one ladleful at a time, stirring continuously until the liquid is absorbed. Continue this process for about 20 minutes.

Once the rice reaches the desired consistency, gently fold in the roasted butternut squash, ½ cup of grated Parmesan cheese, and chopped sage leaves.

Taste your risotto and adjust the seasoning with salt and pepper as needed. Serve immediately, garnishing with additional Parmesan and sage.