Healthy Oat Risotto with Roasted Butternut Squash

Name: Healthy Oat Risotto with Roasted Butternut Squash
Ingredients: 5 cups peeled medium-diced butternut squash (about 1 1/2 pounds); 1/4 cup extra-virgin olive oil; Kosher salt and finely ground black pepper; 4 cups low-sodium vegetable or chicken broth; 1 small bunch sage; 2 medium shallots, finely diced (about 1 cup); 3 cloves garlic, minced; 1 cup steel-cut oats; 1/2 cup white wine; 1 1/2 ounces Pecorino Romano, finely grated (1 cup lightly packed); 3 tablespoons chopped fresh flat-leaf parsley