Preheat oven to 425º F

Toss diced squash with olive oil, salt and pepper. Arrange in a single layer on a baking sheet and cook for 15 minutes until it just starts to soften.

Pour chicken broth into a saucepan and heat over medium heat to keep it warm.

Using a large skillet or Dutch oven melt butter over medium high heat. Add onion and cook until it is soft and translucent.

Mix in the garlic and rice and cook for 1-2 minutes until you can start to smell the garlic.

Pour in the wine and let it simmer for a few minutes until it mostly evaporates.

Stir in the roasted squash pieces, and then mix in a ladle full of chicken broth. Reduce heat to medium heat, you want the risotto to lightly simmer and stir it frequently.

As soon as most of the broth is absorbed, stir in another ladle full of broth. Continue this process until the rice is cooked. It will take 25-30 minutes for all of the broth to be absorbed by the rice and it for to be creamy and tender.

Once the rice is tender stir in the Parmesan cheese, season with salt and pepper and a little nutmeg.

Serve topped with a few pumpkin seeds and chopped sage or parsley.