butternut squash risotto:

1. Preheat the oven to 425ºF. Place butternut squash on a foil-lined baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coast. Spread in an even layer and roast for 30 to 40 minutes, stirring every 10 minutes, until tender and caramelized. Set aside.
2. Heat chicken stock in a small saucepan over medium-low heat; keep it hot but not simmering.
3. Melt 4 tablespoons butter in a large pot over medium heat. Add onion, season with salt and pepper, and cook until lighty caramelized, about 15 minutes. Add garlic and cook for about 30 seconds, until fragrant.
4. Add rice and stir to coat in butter. Cook until rice turns slightly translucent but not toasted, 2- 3 minutes. Stir in half the butternut squash.
5. Add wine and stir until liquid is fully absorbed and the rice is mostly dry.
6. Add a ladleful of hot stock and a big pinch of salt and black pepper. Reduce heat to a gentle simmer and stir every so often to incorporate the liquid and keep the rice from scorching (over-stirring can make it gluey). When the rice looks almost dry, add another cup of hot stock. Repeat the process, stirring often and maintaining a gentle simmer, until rice is tender but al dente and liquid is mostly absorbed (you may not need all of the stock), 15- 20 minutes.
7. Stir in 2 tbsp cold butter and parmesan until creamy, then stir in remaining roasted butternut squash; season to taste with salt and black pepper.
8. Divide risotto into serving bowls and top with fried sage leaves and more black pepper. Serve immediately.

fried sage leaves:

1. Heat canola oil in a small skillet until shimmering. Add sage leaves in a single layer and cook until crisp, about 20 seconds.
2. Transfer to a paper towel-lined plate and sprinkle with salt. Repeat with remaining sage leaves.