1. Heat the oven to 400°F (200°C). Toss the squash with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until soft, then mash with a fork.

2. Warm the remaining oil in a saucepan over medium heat. Cook the onion for 4 minutes, then add the garlic and chopped sage for 30 seconds. Stir in the rice and toast for 1 minute.

3. Add the warm stock one ladleful at a time, stirring until absorbed. Halfway through (about 18 minutes total), stir in the mashed squash and lemon juice.

4. Fold in the Parmesan, a pinch of nutmeg, and salt. Spread the risotto on a tray, cool completely, and chill for at least 1 hour.

5. Set up a breading station with flour, beaten eggs, and breadcrumbs in three shallow bowls.

6. Scoop about 2 tbsp of risotto into damp hands, flatten it, press a mozzarella cube into the center, and roll into a smooth ball.

7. Roll each ball in flour, dip in egg, then coat in breadcrumbs. Chill for 15 minutes.

8. To fry: heat the oil to 350°F (175°C) and cook in small batches for 3 to 4 minutes, turning once, until deep golden. Drain on paper towels. To bake: heat the oven to 425°F (220°C), brush with oil, and bake 20 to 25 minutes, flipping once.

9. Fry a few sage leaves for 10 seconds, scatter on top, and serve warm with marinara.