Butternut Orzotto

2 tablespoons olive oil 2 cups peeled, seeded and 1/2-inch-diced butternut squash (about 1 pound) 1 clove garlic, minced 1 small onion, diced 1 1/2 cups orzo 1/2 cup dry white wine 3 cups low-sodium chicken broth 1/3 cup grated Parmesan 1/4 cup half-and-half 1 tablespoon chopped fresh sage Salt and cracked black pepper