Butternut Squash Risotto Recipe

For preparing the squash:
3 cups peeled butternut squash, cut into one inch dice (approximately 1 large squash)
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
Pinch of salt
1 tablespoon chopped fresh sage
For preparing the Arborio rice:
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
½ large onion, finely diced (about 1 cup)
1 cup Arborio rice
1/3 cup dry white wine
2 ½ cups chicken stock (or more if needed)
¾ cup grated parmesan cheese
Salt and pepper to taste