Butternut Squash Risotto with Bacon, Maple and Sage


1 medium butternut squash, peeled, seeded & cubed
2 tablespoons olive oil
1 teaspoon sea salt
6 cups vegetable or chicken broth
5 slices bacon, diced
1 large shallot, minced
2 garlic cloves, minced
1/4 teaspoon ground nutmeg
2 tablespoons fresh minced sage
2 cups Arborio rice
1 cup dry white wine
2 tablespoons pure maple syrup
1/4 cup grated Parmesan cheese, plus more for garnish
salt and pepper, to taste