Heat the broth in a pot, until it’s hot enough.
Put the butternut squash in a pan with 50 gr. butter and a sprig of sage and sauté for 5 minutes while sprinkling with sugar.
Remove half of the butternut squash and add to the rest 200 ml. from the broth we have warmed up. Boil until the butternut squash softens.
Put the rest of the butternut squash in a pyrex. Add fresh pepper and bake for a few minutes on the grill.
Put the boiled butternut squash in the blender and mush it up. Chop the onion and saute it with 50 gr. butter. When melted add the rice, stir for 1 minute, add the wine and boil until it evaporates completely.
Add the broth and puree from the butternut squash gradually and patiently in small doses, without stopping to stir, until the risotto becomes creamy.
When it’s done, season well with salt and pepper, remove it from the heat and add parmesan, butter and 1-2 leaves of sage.
Serve while it is still warm.