PREP. Preheat oven to 375F. Line a baking sheet with parchment paper or a silicone mat. Cut squash in half lengthwise. Remove seeds. Cut into ½” thick half-moon pieces. Dice onion. Mince garlic. Juice lemon.

ROAST SQUASH. Coat squash pieces in some of the oil. Season with salt and black pepper. Place in preheated oven. Bake until soft and slightly browned, about 15 minutes.

MAKE BROTH. In a small saucepan, add bay leaf and 3 cups of water. Bring to a boil. Reduce to a simmer. Maintain simmer while you cook the rest of the ingredients.

FRY SAGE. Add remaining oil to a large pot over medium heat. When hot, add sage leaves. Fry until leaves begin to crumple, about 1 minute. Remove promptly and set aside. Do not drain the oil.

SAUTÉ AROMATICS. Add onion to the same pot you just cooked the sage in. Cook over medium heat until softened but not browned, about 5 minutes. Stir frequently. Add garlic. Cook until fragrant, about 1 minute.

COOK RICE. Add rice to pot. Cook until rice smells slightly toasted, about 2 minutes. Add half of the lemon juice and stir to deglaze the bottom of the pot. Reduce heat to low. Add the simmering broth 1 ladle at a time. Stir constantly. Once that liquid has been absorbed, add another ladleful. Continue until rice is cooked but still has some bite, about 25 minutes. Remove from heat. Stir in remaining lemon juice and nutritional yeast. Season with salt and black pepper.

SERVE. Top risotto with roasted squash and garnish with sage leaves.