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1. Heat the broth in a large saucepan over medium-low heat until steaming.
2. In a large, high-sided skillet, heat 1 tablespoon of oil over medium heat.
3. Add the onion.
4. Cook, stirring often, until tender, about 3 minutes.
5. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
6. Add the remaining 1 tablespoon oil, butternut squash, sage, ½ teaspoon salt, and ¼ teaspoon pepper.
7. Cook, stirring occasionally, until lightly browned and tender, about 6 minutes.
8. Add the rice, and cook, stirring often, until the edges of the rice are translucent, about 2 minutes.
9. Stir in the wine, and stir until completely absorbed, about 1 minute.
10. Add one ladle (about ½ cup) of warm broth to the rice.
11. Cook, stirring constantly, until the broth is almost completely absorbed.
12. Repeat the process, adding one ladle of broth at a time, until the rice is thickened, tender, and creamy, about 25 to 30 minutes total.
13. Remove from the heat, and stir in the parmesan, butter, remaining 1/2 teaspoon salt, and remaining ¼ teaspoon pepper until smooth.
14. Garnish with additional sage leaves and additional parmesan, if desired.

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