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

Warm the Stock
In a saucepan, keep the vegetable stock warm over low heat.

Sauté the Aromatics
In a large, heavy-bottomed saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

Toast the Rice
Stir in the Arborio rice, coating it with the oil, and cook until the edges become slightly translucent, about 2 minutes.

Deglaze the Pan
Pour in the white wine and stir until it is fully absorbed.

Cook the Risotto
Begin to add the warm stock, one ladle at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.

Add the Squash
When the risotto is nearly done, fold in the roasted butternut squash, half of the sage, and the Parmesan cheese. Stir gently to combine. If the risotto is too thick, add more stock until the desired consistency is reached.

Finish the Dish
Remove from heat and stir in the butter until melted and incorporated. Season with salt and pepper to taste.

Serve
Serve the risotto warm, garnished with toasted pine nuts, the remaining sage, and extra Parmesan cheese.