Preheat the oven to 400°F. Combine 5 cups water with the Not Chick’n bouillon cubes in a medium saucepan and bring to a boil. Once the stock comes to a boil, reduce the heat to low. Add the butternut squash to a baking sheet and toss with 1 tsp olive oil and a pinch of salt and pepper. Roast squash in the oven until browned and tender, about 15 to 18 minutes.
Peel and chop the onion. Place a large pot over medium-high heat with 2 tbsp olive oil. Pick the sage leaves from the stems. Once the oil is hot, add the sage leaves and cook until crisp, about 1 to 2 minutes. Use a fork to retrieve the sage leaves from the oil. Transfer to a paper towel-lined plate and sprinkle with salt. Return the pot to medium heat with the sage oil.
Add the chopped onion and a pinch of salt to the pot and cook, stirring occasionally, until softened, about 2 to 3 minutes. Add the arborio rice and white lentils and cook, stirring occasionally, until glossy, an additional 1 to 2 minutes.
Add ½ cup of the hot stock from the saucepan to the risotto and stir. Reduce the heat to low; the rice should bubble steadily. When the stock has nearly evaporated (the mixture should be neither soupy nor dry), add another ½ cup stock. Continue to add stock in this succession until you’ve used it all.
After all of the stock has been added, begin tasting the risotto; it should be tender and creamy. Destem the Swiss chard and thinly slice the leaves. Add the Swiss chard to the risotto and stir until just wilted. Add the roasted butternut squash and 3 tbsp of the creamer and stir to combine. Taste and adjust seasoning with salt.
Serve the white lentil and butternut risotto in shallow bowls topped with the fried sage. Sprinkle with parmesan.