Preheat the oven to 180°C, gas mark 4. Set a large ovenproof tray with 2 tbsp olive oil over a medium heat. Fry the onion for 10-12 minutes, until soft and translucent. Add the garlic and 10 sage leaves and cook for 1 minute more. Tip in the risotto rice, soup and stock. Season, stir well to combine and simmer gently for 3-5 minutes.
Arrange the squash slices on top, pressing into the rice slightly. Nestle the camembert into the rice and cover the tray with foil.
Bake for 20 minutes, stirring the rice halfway and working around the cheese. Discard the foil, top with the remaining sage, drizzle with olive oil and scatter over the pecans.
Cook for 10 minutes more, until the rice is al dente and sage crispy. Garnish the risotto with the parmesan