Heat the oven to 400 degrees. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender.

Warm the vegetable broth in a saucepan over low heat.

In a large pot, heat the remaining tablespoon of olive oil and 1 tablespoon butter over medium heat. Add the onion and cook for 3 minutes until soft. Stir in the garlic and cook for 1 minute more.

Add the Arborio rice and stir for 2 minutes until the edges look slightly clear.

Ladle in 1 cup of warm broth and stir until mostly absorbed. Repeat with remaining broth, one cup at a time, stirring often until the rice is creamy and tender, about 18 minutes total.

Stir the roasted squash and Parmesan cheese into the risotto. Add the last tablespoon of butter and season with salt and pepper.

In a small skillet, melt the remaining tablespoon of butter over medium heat. Add the sage leaves and cook for 1 minute per side until crisp. Remove and drain on a paper towel.

Spoon the risotto into bowls and top with the crispy sage leaves.