Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch cubes.

Spread cubed butternut squash on a baking sheet, drizzle with olive oil, salt, and pepper. Roast for 25-30 minutes.

In a skillet, heat olive oil over medium heat. Sauté onion for 3-4 minutes, then add garlic and cook for another minute.

Add Arborio rice to the skillet, toasting for 1-2 minutes until slightly translucent.

Gradually add warm vegetable broth, stirring constantly until absorbed, about 18-20 minutes.

Fold in the roasted butternut squash and any remaining broth, cooking for an additional 2-3 minutes.

Stir in Parmesan cheese until melted, and adjust seasoning with salt and pepper.

Serve the risotto in bowls, garnishing with pumpkin seeds and fresh sage.