Warm up 1 Tbsp olive oil in a heavy bottomed pot large enough for the entire risotto dish, and add the onions. Sauté on medium high until the onions soften, about 15 minutes. Reduce the heat to medium-low for another 15 minutes. Don't move the onions around very much in the pan so they have a chance to caramelize.
Heat the vegetable broth in the microwave oven or in a separate pot on the stove. Cover to keep warm.
Add the rice to the onions, and sauté for 10 minutes, or until some of the kernels are lightly toasted. Add the wine and salt, and simmer for 10 minutes - or until it's been absorbed.
Preheat the oven to 400˚F and line a baking sheet with parchment paper. Toss the diced butternut squash in the remaining oil and roast for 15 minutes, or until tender.
Stir 1 cup of warm broth into the risotto, stirring occasionally until it's absorbed. Continue adding broth, 1/2 cup at a time, to the risotto, always waiting until it's completely absorbed before adding the next 1/2 cup. Once the risotto has absorbed 2 cups of broth, the need to stir the risotto increases. This is the secret to getting a creamy risotto. By the final 1/2 cup, stir almost constantly. When the rice is al dente, stir in the Parmesan cheese.
Melt the butter in a skillet over medium heat. Add the sage leaves and sauté until lightly crisped, about 10 minutes. Gently add the pears to warm, about 5 minutes or less.
When the risotto is done, fold in the butternut squash, pears and sage.
Serve warm, immediately.