Preheat the oven to 200ºC, fan 180ºC, gas mark 6.
Tip the butternut squash into a roasting tin. Add 1 tablespoon oil and mix well. Cook in the oven for 10 minutes, then add the broccoli and cook for a further 20 minutes.
Meanwhile heat the remaining 1 tablespoon oil in a large frying pan and cook the onion for 5 minutes, until soft but not coloured. Add the garlic, sage and chilli flakes and cook for 1 further minute.
Stir in the risotto rice, pour over the wine and simmer until it is absorbed. Gradually add the vegetable stock, a ladleful at a time, stirring until it all absorbs and the rice is tender. This should take about 25 minutes.
Season with freshly ground black pepper. Stir through the cream cheese and half the roasted vegetables. Top with the remaining vegetables and serve.