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To prepare the squash, peel and cut the squash into medium dice. Heat a large sauté pan over medium-high heat, and add 2 tablespoons butter and the olive oil. Sauté the squash, tossing occasionally, until lightly caramelized and tender. Season with salt and pepper to taste, and set aside. (You can alternatively toss the squash with olive oil, salt and pepper and roast on a sheet tray at 400° until golden brown and tender.)
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To prepare the risotto, heat a large, wide pan over medium heat and add the remaining 2 tablespoons of butter. Gently sauté the onion until tender. Add the garlic and cook an additional 30 seconds. Season with salt and pepper to taste.
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Stir in the rice and toast for 2 to 3 minutes. Pour in the wine and stir over medium heat until the liquid has evaporated.
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Ladle in the warm stock a half cup at a time, stirring constantly after each addition. Do not add the next ladleful until the previous one is completely absorbed.
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Continue in this fashion until the rice is al dente, about 18 minutes. Remove from the heat.
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Stir in the cheese, the caramelized squash and sage. Season to taste with truffle salt and pepper.
