Preheat the oven to 450 degrees.
Place the squash on a sheet pan and drizzle with the olive oil, 1/4 teaspoon salt and pepper, and toss well. Arrange the squash in 1 layer and roast for 30 to 35 minutes, turning once, until the squash is tender and lightly browned.
Meanwhile, in a medium saucepan, bring the chicken stock to a simmer. Cover and keep hot over low heat.
In another medium light-colored saucepan, melt the butter over medium-low heat. Cook, stirring frequently, making sure to scrape bottom and sides of pan, until the butter begins to foam, about 3 to 4 minutes. Keep stirring the butter until the milk solids at the bottom of the pan turn a golden brown (do not let it get dark brown). Remove from heat and pour half of the browned butter into a small bowl and reserve.
Add the shallot to the brown butter in the saucepan and cook over medium heat until softened, about 1 to 2 minutes. Add the rice, sage and remaining 1/2 teaspoon salt and cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the rice or the onions to brown.
Add the white wine and cook, stirring, until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 18 to 20 minutes. (You may have a little stock leftover, or you may have to add a little water if you've run out of stock and your rice is not quite done.) Remove from the heat.
