In a small pan, heat olive oil over medium-high heat. Fry sage leaves until crisp, then drain on paper towels.

In a large skillet, melt butter over medium-low heat. Cook shallots until soft, then add garlic and cook until fragrant.

Add remaining butter and stir in Arborio rice, toasting for about 3 minutes.

Pour in white wine, cook until evaporated, then add vegetable broth, covering and cooking for 20 minutes.

Preheat oven to 450°F. Toss butternut squash with olive oil and roast for about 20 minutes.

Blend roasted squash with a splash of vegetable broth until smooth.

Stir butternut squash purée and Parmesan cheese into the risotto, adjusting seasoning as needed.

Serve risotto topped with roasted squash, extra Parmesan, and crispy sage leaves.