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

While the squash is roasting, heat vegetable broth in a saucepan over low heat.

In a large skillet, heat olive oil and sauté onion for 4-5 minutes until translucent. Add minced garlic and cook for an additional minute.

Add Arborio rice to the skillet and toast for about 2 minutes, stirring constantly.

Gradually add the warm vegetable broth, one ladle at a time, stirring continuously. This should take about 20 minutes.

Once the rice is cooked, fold in the roasted squash, Parmesan cheese, and sage. Adjust seasoning and serve hot.

Scoop risotto into warm bowls and drizzle with olive oil. Optionally garnish with more Parmesan or crispy pancetta.