Butternut Squash Sage Risotto - Cappuccino Oracle

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth, warmed
• 1/4 cup fresh sage leaves, chopped
• Grated Parmesan cheese, for serving (optional)
• Additional sage leaves for garnish (optional)