Preheat oven to 400°F.
Pour vegetable stock into a pot and bring to a boil. Remove leaves from sage. Peel onion and dice into ¼-inch pieces.
Toss butternut squash and sage leaves in 1 tablespoon of olive oil and salt and pepper. Spread in a single layer on a sheet tray and place in oven for 15-20 minutes.
Heat 1 tablespoon of olive oil in a pot for one minute on medium heat and add onions. Cook for 3-4 minutes or until onions are tender. Add arborio rice and cook for 30 seconds more. Pour in 2-3 ladles of the hot veggie stock and stir until broth is absorbed, then repeat. Once half-way through the stock, add pumpkin puree.
About 25 minutes into the process check the rice for tenderness. Continue to ladle in broth until the rice reaches the perfect texture (you may end up with leftover broth). When the rice is ready, fold in half of the roasted butternut squash, sage leaves, butter, half of the parmesan and a pinch of salt and pepper. Taste for seasoning.
Spoon the risotto into bowls and top with the remaining roasted butternut squash and Parmesan.
Approximate Nutritional Information (Per serving):
Calories 490, Fat 19g, Sat. Fat 8g, Trans Fat 0g, Cholesterol 40mg, Sodium 930mg, Total Carbohydrate 74g, Fiber 6g, Sugars 16g, Protein 11g
ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free