Preheat the oven to 400F. Toss butternut squash with 1 Tbsp olive oil and sea salt. Roast until tender, about 40 mins.
Meanwhile in a large wide skillet heat remaining 2 Tbsp of olive oil over medium heat. Add sausage and brown. Add 2 cups of rice and stir until well coated. Toasted for 3-4 minutes.
Add wine and stir continually. Allow to fully cook off.
Add 1 cup of stock at a time allowing the stock to fully evaporate before adding another cup of stock.
Continue to cook stirring frequently until rice is al dente, about 30 minutes.
Top with roasted butternut squash and sage. Serve immediately.
Pressure Cooker or Instant Pot Instructions:
Set machine to Sauté and add the olive oil. Add sausage and let brown. Add risotto mix and stir to coat . Cook 1-2 minutes until slightly toasted. Add wine and stir until fully evaporated (cooked-off). Add butternut squash and stock and reset machine. Close lid and set pressure to High for 7 minutes. A natural release is better however a quick release still works well.
(Takes about 20 minutes total). Finish with sage and grated parmesan cheese. Allow to rest at least 10 minutes before serving. The flavors intensify as it cools.