Preheat your oven to 180°C (350°F). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with sea salt and black pepper, place cut side down on a baking sheet, and roast for 55-60 minutes until tender.

While the squash is roasting, finely dice the shallot, celery, and garlic. Slice the sage leaves into thin strips.

In a separate pot, bring the vegetable stock to a gentle simmer over low heat.

In a skillet, melt the butter over medium heat. Add diced shallot and celery, sauté for 4-5 minutes until soft, then add chopped garlic for 1 minute.

Stir in the risotto rice and toast for 2-3 minutes until slightly translucent.

Pour in the white wine and stir until mostly evaporated (2-3 minutes).

Begin adding warm vegetable stock one ladle at a time, stirring continuously until each is mostly absorbed (25-35 minutes).

Scoop roasted squash into a bowl and mash until smooth, about 1 cup of puree.

Stir in the squash puree into the risotto and let it sit covered for 5 minutes off heat.

Serve in bowls topped with crumbled Roquefort cheese.