Peal and clean the squash. Chop into ½ inch (1.5 cm) cubes and toss with a little olive oil. Place on parchment paper on a baking tray. Bake until squash is just tender, about 15 minutes.
Heat the olive oil and butter in a large non-stick frying pan over medium-high heat.
Add onion and garlic, saute for about 5 minutes then add white wine and saute for another 2 minutes.
Add rice and stir for 1 ½ minutes.
Add squash and chicken stock, saffron, sage, chopped thyme, salt and pepper, stirring occasionally. Transfer to a baking dish.
Cook uncovered for 25 minutes until rice is fully cooked.
Serve with grated Parmesan Cheese.
Recipe by Italian Cooking Holiday at https://italiancooking.holiday/baked-squash-risotto/