roasted butternut squash risotto

Name: roasted butternut squash risotto
Ingredients: For the risotto; 1 pound (455g) butternut squash, peeled, seeded, and cut into 1/2-inch cubes; 4 tablespoons (60ml) olive oil, divided; 6 cups (1.4l) vegetable broth; 7 ounces (200g) shallots, chopped (about 6 medium shallots); 1 tablespoon minced garlic (2 to 3 cloves); 1 1/2 cups (285g) arborio rice; 1/2 cup (120ml) white wine; 1/4 teaspoon ground turmeric; 2 ounces (57g) grated parmesan cheese (about 1/2 cup); 2 tablespoons (28g) unsalted butter; 1/4 cup (60ml) plain skyr (see note); For garnish; 3 to 4 sage leaves per serving; 1 to 2 tablespoons olive oil; toasted pepitas