Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.

In a large saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened. Stir in garlic and cook for another minute.

Add Arborio rice to the pan and stir for 1-2 minutes to lightly toast.

Pour in the white wine and stir until absorbed.

Begin adding the warm broth, one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding more.

After about 15 minutes, stir in roasted squash, sage, and nutmeg. Continue adding broth until rice is al dente and the mixture is creamy (about 20-25 minutes total).

Stir in butter and Parmesan cheese. Taste and adjust seasoning with salt and pepper.

Remove from heat, garnish with fresh parsley, and serve hot.