-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 &


– 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


-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