In a medium sized pot, heat chicken broth and pureed squash over low heat.
In a medium sized heavy bottom stockpot or dutch oven, saute onion, garlic, and sage in butter over medium high heat until lightly brown, 5-6 minutes.
Add rice and stir for 1 minute. You want rice to get slightly browned.
Add wine and stir until liquid is absorbed, approximately 2 minutes.
Add ½ cup of squash stock mixture and continue stirring until liquid is absorbed. Continue to add stock mixture, ½ cup at a time, stirring until liquid is absorbed, until all liquid has been added to rice, approximately 30 minutes.
Turn off heat. Add 3 ounces of the shredded cheese, heavy cream, and salt and pepper to taste. Stir to combine and allow to rest.
Top with remaining cheese. Recipe reserves an ounce for this. Feel free to go crazy and use much more. I always do.