In a medium saucepan over medium-high heat, combine olive oil, rice and onions. Saute until onions are translucent, approx. 4-5 minutes. Add garlic and sage and saute for another 1 minute.

Add 1 cup of chicken broth and lower heat to medium. Stir occasionally until most of the broth is absorbed. Add 1 cup of broth and stir occasionally until most of the broth is absorbed. Keep repeating this process, adding 1 cup of broth at a time until all of the broth is in the rice. This entire process should take about 20-25 minutes.

When the final cup of broth is almost done absorbing, add the butternut squash and black pepper and stir to combine. Allow to cook until warmed. Stir in ¼ cup of shredded Parmesan cheese. Use the remaining ¼ cup of Parmesan to sprinkle on top. Serve warm.