-Peel & cube the squash
-Season, sprinkle with chopped
sage, coat in olive oil & roast
in a very hot oven (220c) for
20 mins until soft & browned.
-While the squash is cooking,
toast some pine nuts in the oven.
-Meanwhile take a good handful
of fresh sage and liquidise with
a squeeze of lemon and salt &
pepper.
– Chop onions, garlic & celery,
soften in ½ butter ½ olive
oil & season.
– Add arborio rice and continue
to cook gently for 5 mins.
-Add a good splash of white
wine, then gradually add
vegetable or chicken stock,
stirring constantly until the
rice is soft, but still has bite.
-Check seasoning, add a good
knob of butter and some grated
Parmesan.
-Remove from heat, put a lid on
the pan and leave to stand for
a few minutes.
-Finally stir in the squash &
serve with a good splash of
the sage oil,more Parmesan &
a sprinkling of pine nuts