1. Chop the butternut squash and season with olive oil, salt, pepper, and sage, then roast at 350°F for about 30 minutes.
2. Sauté the shallot in butter, add in the rinsed Arborio rice, toast for a couple of minutes, and start slowly incorporating the vegetable broth 1/2 cup at a time.
3. Blend half of the roasted squash with 1/2 cup water and pour into the risotto, stirring in the Creme Fraiche and Parmigiano Reggiano.
4. Garnish the risotto with remaining squash, fried sage leaves, and optionally drizzle with olive oil before serving.
