Preheat your oven to 400°F (200°C). Toss the diced butternut squash in olive oil, followed by salt and pepper. Roast for 25-30 minutes until tender and caramelized.

In a medium saucepan, gently warm vegetable broth over low heat, ensuring it's hot but not boiling.

In a large skillet, heat olive oil over medium heat. Sauté chopped onions for 4-5 minutes until translucent, then stir in minced garlic for an additional minute.

Add Arborio rice to the skillet, coating each grain with olive oil. Toast for about 2 minutes until edges are translucent.

Pour in one ladleful of warm broth at a time, stirring continuously as the rice absorbs the liquid. Repeat for about 20 minutes until creamy and al dente.

Fold in the roasted butternut squash, grated Parmesan, and chopped sage leaves. Serve hot, topped with olive oil or extra Parmesan if desired.