Preheat oven to 400 degrees.
Prep butternut squash. Cut into cubes. Drizzle with olive oil and toss with salt and pepper.
Place prepped squash on a baking sheet.
Roast for 25 - 30 minutes and set aside
In a saucepan, heat chicken stock on low.
In a medium sized pot, melt butter and saute minced shallots.
Add rice. Coat with the butter mixture. Add in the white wine. Cook for about 2 minutes.
Sprinkle salt and pepper.
Add chicken stock in 2 cups at a time
Cook until the chicken stock has been absorbed and seems a bit dry.
Keep adding the stock and stirring with each addition.
Mix in butternut squash, fried sage and parmesan.