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1 large butternut squash, about 900g (1lb)

75g (3oz) butter
325ml (11fl oz) dry white wine
50ml (2fl oz) olive oil
1.5 litres (2pt) vegetable stock
1 onion, finely chopped
3 garlic gloves, finely chopped
tsp rubbed sage
400g (13oz) risotto rice
150g (5oz) goats' cheese
50g (2oz) freshly grated Parmesan cheese

Preheat the oven to gas 6, 200C, fan 180C.

Peel the squash and cut in half lengthways. Scrape out the seeds from
the bulbous ends and dice the whole squash into 1cm (in) cubes.
Melt the butter in a large saucepan and add half of the cubed squash.
Cook gently for a few minutes, then add 150ml (pt) of the wine. Gently
cook until the squash is very soft, about 20 minutes.
While this is cooking, place the remaining cubes of squash on a baking
tray, drizzle with a little olive oil and place in the preheated oven. Roast
until tender, about 20 minutes.
When the squash in the large saucepan is cooked, blend to a pure,
season to taste with salt and pepper. Set aside to cool.
For the risotto, bring the stock to a low simmer. Place a tablespoon of
olive oil in a large frying pan over a low-to-medium heat and gently cook
the onionand sage for a few minutes until softened. Stir in the garlic
and cook for a minute or so more.
Add the rice and stir for a few minutes. Add the remaining wine and keep
stirring the rice until almost all the liquid bas been absorbed. Add some of

the stock and stir continuously until most of the liquid has been absorbed.
Repeat this process until the rice is al dente, about 15 minutes.
About 2 minutes before the rice is ready, stir in the squash pure and
crumble in the goats cheese.
Meanwhile, reheat the squash cubes and add the Parmesan to the
risotto. To serve, top the risotto with the squash cubes from the oven.
*Inspired by Hannah S. featured in the Realfood Cookbook
**This dish is very indulgent, so it shouldn't be eaten too often. But it's
perfect for those special occasions!