Start by dicing your onions, mincing your garlic, and peeling, de-seeding, and chopping your butternut squash.
Transfer your butternut squash to your oiled large stovetop pan and cook on medium heat until the squash softens. Add your maple syrup, salt, and pepper and stir. This process usually takes around 15-20 for optimal caramelization.
Transfer the butternut squash somewhere that's safe to blend (this could be your pan!). Using your handheld immersion blender or food processor, blend the butternut squash until you get a thick soup like consistency.
Oil your stovetop pan again and sauté your onion and garlic or medium-low heat for a couple minutes. Then add in your arborio rice and white wine. Let the wine absorb completely before adding your broth.
Next, add in the broth, ½ a cup at a time, stirring frequently until the liquid is absorbed before adding more. Continue for about 18-20 minutes until the rice is tender and creamy.
When the broth is mostly absorbed into the rice, add in your butter or ghee and stir until melted. Then add in your blended butternut squash and optional grated parmesan cheese, and stir together with the rice.
Add your nutritional yeast to thicken the mixture and serve!
You can garnish with sage if you like the flavor!