Heat the oven to 400°F and roast the cubed butternut squash tossed with olive oil for 20 minutes, until lightly golden at the edges (visual cue: pieces look softened and browned).

In an oven-safe Dutch oven, sauté the diced yellow onion and minced garlic until softened and fragrant (about 3–4 minutes), then toast the Arborio rice in the same pot (visual cue: rice grains look slightly opaque).

Add the white wine, stir to combine for 30 seconds, then add the warm chicken broth and dried sage.

Cover the Dutch oven and bake at 375°F for 30 minutes, keeping the top covered so steam cooks the rice evenly (visual cue: liquid is absorbed and the rice looks creamy).

Stir in the roasted squash, grated Parmesan, and butter until melted and glossy (visual cue: the risotto looks thick and creamy, not dry).

Rest the risotto for 5 minutes before serving to thicken slightly and settle the texture (visual cue: it becomes spoonable and cohesive).