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

Keep the vegetable broth warm in a saucepan over low heat.

In a large pan, heat olive oil over medium heat. Sauté the onion for 4–5 minutes until soft, then add minced garlic and cook for another minute.

Add the Arborio rice, stirring for 2 minutes. Gradually add warm broth, stirring continuously for about 20 minutes until creamy.

Fold in the roasted butternut squash, Parmesan cheese, and chopped sage. Stir until well mixed.

Serve the risotto on warm plates, drizzled with olive oil and topped with more Parmesan.