In a wide, heavy-duty five to six quart pot, heat the olive oil over medium-low heat.
Add the onions and diced turkey. Cook, stirring occasionally, eight minutes. Add the diced butternut squash and cook five minutes, stirring occasionally.
In a separate small saucepan, bring the Manischewitz Low Sodium Chicken Broth and the water to a light simmer over medium-low heat. Add the rice to the butternut squash mixture. Cook and stir with a wooden spoon for about three minutes.
Rice should be slightly translucent around the edges. Increase the heat to medium and add the wine. Stir until almost evaporated, about one minute.
Add 3/4 cup of the heated broth to the pot, and mix in the rice until most of the broth is absorbed. By now the rice should have thickened considerably. Continue to add broth in 3/4 cup increments, stirring constantly and scraping the sides of the pot. Risotto is finished cooking when it is al dente and most of the broth is absorbed (about 18-22 minutes). Remove from heat.
Add the margarine, salt, pepper and sage, stir quickly. Cover tightly and let stand for five minutes before serving.