1 large butternut squash
2 garlic cloves, peeled
2 tbsp olive oil, plus extra for drizzling
15 sage leaves, chopped
100g of butter
1 large onion, chopped
400g arborio rice
250ml white wine
Salt and pepper to taste
1 litre chicken or vegetable stock
Good handful of freshly grated parmesan cheese (or alternative vegetarian hard cheese), plus extra to serve
A hearty and warming autumnal dish using squash from Haye Farm.
Preheat the oven to 200C
Cut the butternut squash into wedges, remove the seeds (keep seeds for later) and place in a roasting tray. Chop the garlic and add olive oil, half the sage leaves and season with salt and pepper. Roast in the oven for 40-50 minutes until soft and golden in colour.
Once the squash has cooked, cool slightly, then scrape the soft flesh away from the skin into a bowl. Lightly mash with a fork until you get a chunky texture.
Heat the olive oil and a 20g off butter in a deep pan. Gently fry the onion until softened with no colour.
Add the rice and stir for about a minute until the grains are coated with the oil and butter and slightly toast.
Pour in the wine and stir continuously until it has cooked into the rice.
Add a good ladle of stock and the remaining chopped sage and season well with salt and pepper.
Keep adding ladles of stock as it cooks into the rice, keep stirring the rice with a wooden spoon or spatula.
After about 15-20 minutes the rice should be soft but still have a bit of bite left in it. The texture of the risotto should be thick and creamy, but not too loose. Add extra stock if necessary.
Remember to keep stirring the rice.
Remove the pan from the heat and gently stir the roasted butternut squash into the risotto with the parmesan (or vegetarian cheese), the remaining butter and season to taste with salt and pepper.
Add any extra stock to the risotto if it seems to thick.
During this time, place the butternut squash seeds in a really hot frying pan and toss around until golden.
Spoon the risotto into warmed bowls and scatter with the seeds and extra parmesan or vegetarian cheese.