Creamy Vegan Butternut Squash Risotto (Instant Pot Friendly!)

• 6 cups butternut squash, peeled and cut into ~3/4-inch cubes ((1 large squash yields ~6 cups or 850 g))

• 3 Tbsp olive oil ((DIVIDED))

• 1/4 tsp sea salt

• 1 large bulb garlic

• 2 Tbsp vegan butter ((we used Miyoko’s // or sub olive oil))

• 1 cup uncooked arborio rice

• 1/4 cup dry white wine ((such as Sauvignon Blanc or Pinot Gris))

• 2 cups water

• 1 (14-oz.) can light coconut milk

• 1/2 tsp sea salt

• 1/4 cup vegan parmesan cheese ((plus more for topping // or sub store-bought))

• 1/2 cup pine nuts

• 1 Tbsp olive oil

• 3/4 cup chopped fresh sage ((30 medium leaves yield ~3/4 cup or 24 g))

• 1/8 tsp sea salt