Peel butternut squash and slice into ½” cubes.

Using a large skillet, add squash, 2 Tbsp of olive oil, salt and pepper; toss until well combined. Place skillet over medium-high heat and cook, stirring occasionally, for 18-20 minutes, or until squash is tender but not mushy. Remove squash from skillet and place in medium bowl; set aside.

Meanwhile, using a medium saucepan, add chicken stock and water; bring to a simmer over medium heat.

Using a large skillet, add onion, garlic and remaining ½ Tbsp of olive oil; saute over medium heat for 4-5 minutes, stirring occasionally.

Add rice to skillet with onions and garlic; cook over medium heat for 2-3 minutes, stirring occasionally. Reduce heat to medium-low and add wine and fresh sage. Continue cooking, stirring occasionally, until wine is fully absorbed.

Add heated chicken stock ½ cup at a time, stirring constantly. (Note: Allow stock to fully absorb before adding next ½ cup. This process will take ~20 minutes.)

Meanwhile, place the sausages in a separate skillet or grill pan. Cook for 7-9 minutes, or until sausages are browned on both sides. Remove sausages from skillet and set aside.

Once risotta is creamy and tender, add butter and cubed squash. Stir and continue cooking for 1-2 more minutes, or until butter has completely melted.

Remove from heat and stir in Parmesan cheese.

Divide risotto onto plates and top with browned al fresco Sweet Apple Chicken Sausage. Garnish with additional Parmesan cheese and sage; serve immediately.