While butternut squash is roasting prep all the ingredients for the risotto. In a small-medium sauce pan heat 5 cups stock (vegetable or chicken) on medium heat. Keeping the stock warm prevents the temperature from dropping each time you add it to the rice.

In a medium saucepan heat olive oil over medium heat. Add onions and saute for five minutes. Once onions are translucent and just starting to brown add the garlic and stir for 1-2 minutes. Add the Arborio rice and stir for one minute. Add the white wine and let it cook off.

Reduce heat to medium-low; add a ladle of stock, let simmer, stirring frequently, until almost all liquid is absorbed. Continue simmering and adding a ladle of stock, stirring frequently and letting each addition be absorbed before adding the next, until the rice is creamy and tender. Add black pepper as you are cooking

Taste the rice after 30 minutes of this process. The consistency of the rice should be tender with just a little bite left. Continue to add more stock as needed until the rice gets to the right consistency

When the rice is tender, add in the roasted butternut squash, stir and simmer for five minutes (may need to add additional stock, want it creamy not dry). Take off the heat once liquid is absorbed and add the butter, parmesan cheese and sage. Stir until butter is melted and well combined.