Preheat the oven to gas 6 / 200C / 400°F
Put the onion and rice in a pan with the wine and a quarter of the stock. Let simmer gently
When the stock is almost absorbed, around 15 minutes, add another quarter of the stock and let simmer again until the stock has absorbed into the rice, another 15 minutes or so
Now put the squash pieces on a baking tray and spray each side lightly with oil
Roast the squash for 25 minutes, turning once halfway through
Meanwhile, repeat adding the stock to the rice in quarters until it has all been absorbed and the rice is tender and creamy
When the squash is done, cut it into smaller pieces
Stir the sage into the rice, lightly season with salt and stir in gently half of the roasted squash. Plate it and pile some of the leftover roasted squash on top of each serving. Season with a twist of fresh black pepper
