Step 1

Preheat the oven to 400-degrees. Cover a baking sheet with foil. Toss the squash with the olive oil season with salt and pepper. Spread on the baking sheet in an even, single layer. Place in the oven and roast for 25-30 minutes, tossing once, until tender. Set aside.

Step 2

Bring the broth to a simmer in a medium saucepan.

Step 3

Heat the butter in a wide, heavy pot over medium-low heat. Cook the shallot until softened, 2-3 minutes. Add the garlic and cook 30 seconds longer, until fragrant.

Step 4

Add the rice and cook, stirring constantly, for 1 minute.

Step 5

Add wine and stir until absorbed, about 1 minute.

Step 6

Add about ⅓ of the roasted squash to the pot. Then, using a ladle, stir in 1/2 cup warm broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding warm broth, one ladle at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 20-25 minutes.

Step 7

Stir in the remaining roasted squash, parmesan and sage, and season with salt and pepper, to taste. Enjoy!