Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes or until tender.

In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.

Add the arborio rice and stir for 1-2 minutes until the rice is lightly toasted.

Pour in the white wine and cook until absorbed.

Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.

Stir in the roasted butternut squash, parmesan cheese, and chopped sage. Season with salt and pepper to taste.