Preheat the oven to 450°F (220°C). Line a baking sheet with parchment paper. Toss the cubed squash with a little olive oil and a pinch of salt and pepper. Roast, turning once during cooking, for 35 to 40 minutes.

Melt the butter in a small saucepan over medium-low. Cook until the butter is melted and bubbling. Keep an eye on the butter and cook for a few minutes until golden brown. Throw in the whole sage leaves and cook for 20 to 30 seconds to become crisp. Remove from the heat and remove the whole sage leaves to a plate. Keep the butter warm.

Heat the remaining olive oil in a large saucepan or a Dutch oven over medium heat. Cook the onion, garlic and nutmeg for 5 minutes over medium-high heat until the onion is softened.

Add 1 tablespoon of the brown butter and the rice. Stir to coat the rice in the butter mixture. Add the wine. Cook stirring for about 5 minutes until all the wine is absorbed.

Add the hot broth, one ladle at a time. Stirring the risotto and making sure most of the broth is absorbed before adding more. Once the first ladle of broth has been absorbed, add the cooked squash.

Continue to do this until the rice is al dente; this should take about 12 or so minutes. Maybe 15. You might not use all the broth or you might want a little more. If you’ve timed everything correctly, you’ll have no broth left.

Add a generous cup of parmesan and stir until well combined. Spoon the risotto into warmed bowl. Drizzle with a little of the sage butter. Sprinkle extra parmesan and black pepper. Top with the cooked sage leaves. Serve immediately.