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Preheat the oven to 180 oC
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Cut the butternut squash flesh into small cubes and place on a baking tray
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Roast for 30-40 minutes until tender
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In a large pan heat some olive oil over a medium heat
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Add the onion, garlic and sage
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Cook for 5 minutes
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Stir in the rice
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Add in the white wine (if using) and cook until absorbed
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Add the vegetable stock one ladle at a time waiting for the liquid to be fully absorbed before adding the next ladle. Note this process can take about 30 minutes
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Stir in the butternut squash pieces, lemon juice and season with salt and pepper
