In a large skillet over medium heat, warm 2 tablespoons of extra-virgin olive oil. Once the oil shimmers, add 1 chopped medium yellow onion with a pinch of sea salt and freshly ground black pepper. Stir and sauté for 2-3 minutes until the onion becomes translucent and fragrant.

Stir in 4 cups of cubed butternut squash and continue to cook for an additional 6-8 minutes, stirring occasionally until the squash begins to soften.

Mix in 3 minced garlic cloves along with 1 tablespoon of minced rosemary or sage. Cook for about 1 minute, then add 1 cup of uncooked Arborio rice, stirring continuously for another minute.

Pour in 1/2 cup of dry white wine and stir continuously for 1-3 minutes, cooking until most of the liquid is absorbed.

Gradually add 3 cups of warmed vegetable broth, starting with 3/4 cup at a time. Stir constantly until fully absorbed before adding the next portion, which will take about 20-25 minutes.

Once the rice is tender and the mixture is creamy, remove from heat and season with sea salt and black pepper to taste.

Serve hot, garnished with chopped parsley or sage leaves and grated Pecorino or Parmesan cheese.