Butternut Squash Risotto

You might have noticed that risotto is a pretty popular dinner choice in the Plum household.  I make no excuses for this - it's so simple and so delicious, and best of all, you can include any old ingredients and still make a feast fit for a king.

Here's another yummy risotto idea.  Peel a butternut squash, and chop it into smallish chunks.  Place on a baking tray, and drizzle with olive oil.  Sprinkle over a tablespoonful of chopped fresh sage.  You can use dried sage if you prefer, but reduce the quantity a little.

Roast the squash at 180 degrees for about 30 minutes, until the squash is golden and soft.  In the meantime, make up your risotto in the usual way.  Once all the stock is absorbed into the rice, add the squash (and any yummy scrapings from the roasting pan). 

If you'd like to make the risotto look pretty, you could top with a couple of fresh sage leaves.