Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
Spread butternut squash evenly across the baking sheet. Spray with cooking spray and evenly season with sage, salt and pepper.
Place squash in oven and roast for 20-25 minutes or until tender.
While squash is roasting, drizzle a medium-sized pot with olive oil and warm over medium-high heat. When hot, add onion. Stirring occasionally, cook until onions are translucent, about 5 minutes. Add garlic and cook for 1-2 minutes.
Add broth, wine, and rice to pot and bring to a boil. When boiling, stir, reduce heat and cover. Simmer for 20 minutes. For creamier rice, continue to stir throughout cooking process.
Remove squash from oven. When rice is finished, toss with butternut squash, spinach, and parmesan. All to warm over low heat until spinach is wilted.
