Roast the butternut squash:

1. Preheat the oven to 400˚F.
2. Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with oil, sprinkle with salt and pepper, and lay both halves on a baking sheet, flat side down. 
3. Place in the oven. After 40 minutes, check if the squash is fork-tender. If not, bake for another 10 minutes, or as needed.

Fry the sage

1. Add the olive oil to a small saucepan and heat over medium-high heat.
2. Once hot, add the sage leaves in a single layer. They’ll sizzle as they fry but will stop after 30-60 seconds. Remove them from the oil and transfer to a paper towel-lined plate. Set aside.

Blend the broth

1. Add 1½ cups of the mashed butternut squash and the broth to a blender. Blend until completely smooth.
2. Add the broth mixture to a medium saucepan and bring to a low boil. Once boiling, reduce the heat to low and simmer.

Make the risotto

1. Add the remaining sage-infused olive oil to a large dutch oven or deep pot. Heat over medium heat, and add the diced onion and salt. Sauté for 4-5 minutes, stirring occasionally. 
2. Add the garlic, chopped sage, and arborio rice. Cook, stirring constantly, until the rice is lightly toasted, about 2 minutes.
3. Add the white wine and deglaze the bottom of the pan. Cook, stirring constantly, until the wine is absorbed and the alcohol is thoroughly cooked off, about 2 minutes. 
4. Once the alcohol has cooked off, add the broth to the rice ¾ cup at a time, stirring constantly between additions until the rice mostly absorbs the broth. When you can drag the spatula down the middle of the skillet and have it leave a trail for a second before flooding back, you know you can add the next addition of broth. 
5. When adding the last addition of broth, add the kale.
6. Once all the broth has been absorbed and the risotto is creamy, add the vegan butter, parmesan cheese, lemon juice, and nutmeg. Stir until well combined. 
7. Taste and add additional salt and black pepper if needed.
8. Serve warm and top with the crispy sage.