Creamy Butternut Squash & Sage Risotto

Ingredients

• 1 large butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, warmed
• ½ cup dry white wine
• ¾ cup grated Parmesan cheese
• 2 tablespoons fresh sage, finely chopped