Preheat your oven to 400 degrees Fahrenheit.  Line a large baking sheet with parchment paper for the butternut squash.  Toss the butternut squash pieces with a drizzle of olive oil and sprinkle lightly with a little salt.  Arrange in a single layer on the pan.  Roast for 40 min or until tender and caramelized.

Next, In a pot, bring 5 cups of broth to a low simmer.

Heat 1 tablespoon of oil or lard in a medium Dutch oven over medium heat.  Add onion, mushrooms, and a pinch of salt.  Cook, stirring occasionally until onions have softened and are slightly caramelized, about 5-7 minutes.

Add the minced garlic and cook until fragrant, 1 to 2 minutes.  Add your rice and cook 2-3 min or until slightly translucent.  Add 1/2 cup of vermouth and stir thoroughly.  Add all but one cup of hot broth to the rice mixture.  Cover the Dutch oven and bake on a lower oven rack until rice is tender and cooked through, about 1 hour.  Rice should seem a little dry at this point.

Carefully remove the Dutch oven from the oven.  Remove the lid and pour in the remaining cup of broth, parmesan, butter and cream.  Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.  Stir in the salt and pepper.  Stir in roasted butternut. Taste, and add salt and/or pepper, as needed.  Divide risotto into bowls and top each with a generous sprinkle of sage.