Remove the leaves off the cauliflower and cut off the florets from the roots. Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into the size of rice.
Set a 6qt Instant Pot to "Sauté" and let it heat for 5 minutes until it indicates that it's hot. Add ghee or coconut oil and make sure to coat the bottom of the pan.
Add shallot and garlic and cook stirring for 4-5 minutes until soft and translucent.
Add cubed squash, salt, and pepper, and sauté for 8 minutes until the squash is soft on the edges.
Turn off the Instant Pot and stir in cauliflower rice, nutritional yeast, coconut milk, and bone broth.
Seal the lid, make sure the pressure valve is set to close, and set the Instant Pot to "Manual" for 2 minutes.
Once it finishes to a beep, immediately release the pressure valve and open the lid.
Sprinkle tapioca starch evenly over the risotto and stir until thickened. You can drain some of the liquid if there's too much (this depends on how much moisture was in your cauliflower).
Add more salt, if desired, then stir in sage before serving.