Heat oven to 400. In a deep saucepan heat 1 T olive oil. When the oil shimmers, add garlic and onion and cook 2-3 minutes or until onion is soft.
Stir in the rice and 2 cups of water. Add salt and pepper to taste and bring to a boil. Turn the heat to low, cover and simmer til the water is absorbed and rice is tender but still has a little bite, about 40 minutes.
While the rice is cooking toss the squash with remaining 2 T of oil, paprika, maple syrup and salt to taste. Spread in a baking sheet and roast 15-20 minutes. The squash should be fork tender when done. Remove from oven.
When rice is cooked, transfer it to a bowl. Fold in the squash and sage leaves. Garnish with the walnuts and serve immediately.