1 Preheat the oven to 200oC/ 180oC fan oven/gas mark 6. Slice the butternut squash in half, scoop out the seeds and discard. Cut the squash into 2cm cubes, place onto a baking tray and drizzle with 1 tsp of olive oil, plus a pinch of salt and pepper. Place in the oven and cook for ten to 15 minutes, or until tender. Leave to cool slightly.

2 In a large saucepan, add the remaining oil. On a low heat, cook the onion until soft and translucent, then add the garlic and cook for a further minute. Next, add the rice and turn up the heat, stirring continuously. The rice will begin to fry a little and start to become translucent – when it gets to this stage, add the wine, stirring until it has evaporated.

3 Turn the heat back down and add a ladle of hot stock, stirring until it has reduced before adding another ladle. Repeat until all the stock has been added and the risotto is cooked, with a creamy texture. It should take about 15 to 20 minutes.

4 Fold through the cooked peas and half the butternut squash, then mash gently with a fork before adding the parmesan cheese and remaining squash. To finish, add the sage and season well with salt and pepper.

Tip: If you run out of stock before it is cooked just add boiling water.

Preparation time

Serves: 2
Preparation: 30 minutes
Cooking: 40 minutes