Lower heat to medium-low, stir squash, ham and sage into rice. Cook 2-3 minutes to combine flavors. Remove from heat, stir in remaining ¼ teaspoon nutmeg and parmesan. Season with salt and pepper, and serve.
Fresh herbs are typically added at the end of cooking; however, fresh rosemary is added earlier on in the risotto because of its stronger, earthy flavor. Fresh sage is milder, making it appropriate to add toward the end.