Preheat the oven to 425 degrees. Pour chicken stock into a large stock pot. Bring to a low simmer. Line a large rimmed sheet pan with parchment paper. Toss the cubed squash with olive oil, 3/4 tsp salt, pepper and dried or fresh sage. Toss to coat. Place in the oven and roast while you get the risotto started. Roast until soft and caramelized about 20-25 minutes.
Heat a large skillet with high sides to a medium-high heat. Add the butter to the hot skillet. Let the butter melt completely and when it starts to brown on the edges start to swirl the pan. Keep swirling the pan until the butter turns a deep brown color and smells very nutty. Add the sage leaves to the hot brown butter and cook them for about 30 seconds until the are fried. Use a slotted spoon to remove the sage leaves from the butter. Drain them on paper towels and sprinkle with salt.
Add the skillet with the brown butter back to the stove. Set it over a medium heat. Add the rice. Cook the rice for about 2-3 minutes stirring frequently until the rice is hot and toasty.
Add the onion, garlic and 1/2 tsp salt to the rice. Saute the veggies until they become fragrant and slightly softened, about 3-4 minutes.
Add the wine to the rice and veggies. Bring the mixture to a boil and reduce to a simmer. Simmer until it's reduced by half. Use a ladle to stir in 1 cup of the broth and 1/4 teaspoon salt. Stir. with a wooden spoon. Continue to simmer, stirring occasionally until the liquid has almost completely evaportated. Add another 1/2 cup of broth, stir. Continue to add broth 1/2 cup - 3/4 cup at at time, stirring frequently (but not constantly) until each addition of broth has almost evaporated. About halfway through cooking add another 1/4 teaspoon of salt.
When the squash is soft and caramelized remove it from the oven. Add half to the partially cooked risotto mixture. Continue to stir the broth in as you were doing before. Use your spoon to smash the butternut squash. You want it to melt into the risotto.
Continue the process of adding broth and stirring until the risotto reaches an ultra creamy state, the chicken broth is gone and the rice is soft but has an aldente bite in the middle. You want the risotto to be VERY creamy and not sticky so if needed, add more chicken stock.
Just before serving, season to taste with plenty of salt and pepper. Stir in the remaining butternut squash, parmesan cheese and honey. Stir to combine and season again with salt and pepper. Sprinkle the fried sage leaves on top before serving,