1 butternut squash (about 1 1/2 pounds)
2 cups fat-free, less-sodium chicken broth
1 cup water
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
1 teaspoon olive oil
1 cup diced onion
2 garlic cloves, minced
1 cup uncooked Arborio or other short-grain rice
1/4 cup dry white wine
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/4 cup (1 ounce) grated fresh Parmesan cheese
Fresh thyme sprigs (optional)