Preheat your oven to 400°F (200°C). Toss the peeled, seeded, and diced butternut squash with a drizzle of extra virgin olive oil, salt, and pepper on a baking sheet. Spread the pieces out evenly and roast them for about 25-30 minutes, or until they are tender and nicely caramelized, stirring halfway through for even cooking.

In a medium saucepan, warm up your vegetable broth over low heat. Keep the broth covered to maintain its warmth, as this will help the risotto cook evenly.

In a large skillet, heat a tablespoon of extra virgin olive oil over medium heat. Add the finely chopped onion and sauté for about 4-5 minutes until it becomes translucent. Then, stir in the minced garlic and cook for another minute until fragrant.

Stir in the Arborio rice, ensuring each grain is coated in the aromatic oil mixture. Toast the rice for about 2 minutes, stirring continuously until it becomes slightly translucent.

Begin incorporating the warm vegetable broth by adding a ladleful to the rice. Stir constantly until the liquid is absorbed before adding another ladleful. Continue this process for approximately 20 minutes.

Once the rice is cooked to your liking, gently fold in the roasted butternut squash, freshly grated Parmesan cheese, and chopped sage leaves. Stir well until everything is thoroughly combined.