Preheat your oven to 400°F (200°C). Dice the butternut squash and toss it in a bowl with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

While the squash roasts, pour vegetable broth into a saucepan and warm it over low heat to keep it gentle for the rice.

In a large skillet, heat olive oil over medium heat. Sauté finely chopped onion for 4-5 minutes until translucent. Add minced garlic and cook for another minute.

Stir in Arborio rice with the sautéed onions and garlic. Toast the rice for about 2 minutes until slightly translucent around the edges.

Begin adding warm vegetable broth one ladle at a time, stirring continuously until nearly absorbed. This will take about 20 minutes.

Once the rice is creamy and tender, gently fold in the roasted butternut squash, parmesan cheese, and chopped sage.

Plate your Risotto, drizzle with olive oil or sprinkle with additional parmesan. Serve warm for a comforting meal.