Roasted butternut squash risotto

I started the day itching to try something new but couldn't quite decide on a dish. Inspiration struck when I was channel surfing in the afternoon and happened to see the fag end of a programme putting finishing touches on a risotto. So after some quick "research" on the web, I decided to try a recipe that was posted on the BBC-Food website, albeit tweaked to suit my taste.  This is my first attempt at a risotto and I was quite pleased with the results...

1 butternut squash
2-3 cloves of garlic
1 large onion chopped finely
400g of Arborio rice
1- 1 1/4 litre of stock ( I used vegetable stock, but choice is up to you) - it needs to be hot!
White wine
2 tbsp olive oil
2 tbsp butter
Small bunch of sage leaves
1cup grated parmesan cheese
Salt and ground black pepper to taste

• Preheat the oven to 230C.
• Peel and cut the squash into medium sized chunks. Take half of the sage leaves ( about 10-12 leaves), chop it finely. Chop the garlic finely or put it to a garlic press. Put these together into a roasting sheet, season with salt and pepper and toss it with 1tbsp olive oil. Place in the oven for about 30-40 minutes or until the squash is softened.
• When done, allow to cool slightly and roughly mash it with a fork.
• Meanwhile heat the remaining oil in a flat bottomed pan, add the onion and cook till the onions are translucent. It should not brown!
• Add the rice and fry for a minute or two till it is fully coated.
• Add the wine and stir continuosly till it is absorbed by the rice. 
• Add a ladleful of hot stock to the rice along with the remaining sage and stir. Season with salt and pepper. Turn down the heat to low and simmer till the liquid is absorbed. Keep adding the stock gradually a ladleful at a time and stir constantly. This helps release the starch and gives the dish it's creamy consistency! Follow this cycle until the rice is cooked but has a slight bite to it. It probably will take about 15-20 minutes. The risotto should be creamy and slightly runny.
• Turn off the heat, stir in the roasted squash, parmesan cheese and the butter and check the seasoning. If the risotto seems too thick, loosen it with some stock. Cover for a few minutes.
• Server hot topped with more parmesan.

 This will serve 4 people generously.