350g butternut squash wedges
1 vegetable stock cube
125g risotto rice
1 medium onion, sliced
2 tbsp freshly chopped sage
Salt and pepper to taste
1. Preheat the oven to 200C, gas 6. Spread the squash wedges out on a baking tray and spray with 1-2 sprays of oil, turning the pieces to coat. Bake for 20-30 minutes, turning occasionally.
2. Pour 600ml water into a pan, add the stock cube and bring to the boil. Add the rice and onion and simmer for 15-20 minutes, stirring occasionally, until the water is almost absorbed and the rice is just tender. Add more water if needed.
3. Just before serving, stir in the sage and season. Roughly chop the squash and pile on top.