Preheat the oven to 350 degrees. Heat 1 tablespoon of the olive oil in large oven safe pot or Dutch oven over medium heat. Add the onion and sauté until softened, about 4-5 minutes. Add the garlic and cook 30 seconds more. Add the vegetable stock, cover and bring to a boil.

Remove from heat and stir in the rice and butternut squash. Cover and bake in the oven for 50-55 minutes until the rice is tender and has absorbed the liquid. The top will look semi-dry.

Remove from heat and remove the lid. Add the water, wine, parmesan cheese, salt and pepper and stir vigorously for 1-2 minutes until the risotto has absorbed all of the liquid.

Prepare the sage leaves while the risotto is in the oven. Heat the remaining tablespoon of olive oil over medium heat until it shimmers. Add the sage leaves and fry just until dark (not brown) and remove to a paper towel lined plate.

Serve the risotto topped with additional parmesan cheese and the crispy fried sage leaves, if desired and enjoy!