FOR THE BUTTERNUT SQUASH PUREE:

1. Heat oven to 425 degrees, and line a rimmed baking sheet with aluminum foil.
2. In a small bowl combine 1 Tbs. olive oil and 1/2 tsp. dried sage. Whisk.
3. Spread chopped squash into a single layer on prepared baking sheet. Drizzle with warm sage infused olive oil. Season with salt and pepper. Toss to coat. Bake for 25-30 minutes or until the squash is tender. 
4. Place roasted squash and a splash of vegetable stock into a blender or food processor and pulse until texture is creamy. If the blender/food processor isn't able to puree the squash, add more vegetable stock. The idea is to use as small of an amount of stock as possible while still allowing the sauce to form. The result should be very thick, almost like a paste.

FOR THE RISOTTO:

1. In a small pot, heat the vegetable broth over low heat. Do not boil.
2. In a large skillet, heat 2 Tbs of olive oil over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Add garlic, heat until fragrant, about 1 minute. Reduce heat to medium, and add rice and 1 cup of warm vegetable stock. Stir often. Cook until most of the liquid has been absorbed . Repeat with another cup of broth. Continue stirring in 1 cup of broth at a time until the rice is tender, and all the liquid has been absorbed, about 20 minutes.
3. When all liquid has been absorbed into the rice stir in butternut squash puree, parmesan cheese, salt, nutmeg and freshly ground pepper.  Stir to combine. Top with fresh sage leaves (optional) and serve.