Roast the butternut squash cut into cubes with a drizzle of olive oil, salt, pepper, and a few fresh sage leaves. Toss occasionally and roast at 200°C (400°F) for about 25-30 minutes until tender and caramelized. Set aside to cool slightly.

In a large pan, heat a tablespoon of olive oil and a tablespoon of butter over medium heat. Add finely chopped shallots and minced garlic. Sauté until translucent and fragrant, about 2-3 minutes. The kitchen will fill with an inviting aroma!

Add the arborio rice to the pan, stirring frequently to coat each grain in the buttery mixture. Toast the rice for 2 minutes until slightly translucent around the edges, then pour in a splash of white wine. Stir until the wine is mostly absorbed.

Gradually add warm vegetable broth, about 1 ladle at a time. Stir constantly, allowing each addition to be mostly absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Gently fold in the roasted butternut squash, mascarpone, grated Parmesan, chopped fresh thyme, and chopped sage. Cook for another 2-3 minutes until heated through and creamy. Season with salt, black pepper, a pinch of nutmeg, and a drizzle of maple syrup. Finish with a squeeze of lemon zest for brightness.

Serve the risotto hot, garnished with fresh parsley and additional Parmesan if desired. Enjoy the earthy, savory, buttery, and cheesy flavors — a true autumnal comfort!