1 large butternut or acorn squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces
4 tablespoons olive oil
Salt and freshly ground black pepper
6 cups low-sodium chicken stock
1 medium onion, chopped
2 cups Arborio rice or medium-grain rice
1 to 1 1/2 cups dry white wine
1/2 cup heavy cream
3 tablespoons butter
2 tablespoons chopped fresh sage leaves, plus whole leaves for garnish
2 tablespoons chopped fresh chives
1/2 cup grated Parmesan, plus more for garnish
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