Method

1. Preheat the oven. Roast the squash for 20-25 minutes, or until the flesh is tender and has begun to char.
2. Meanwhile, heat the oil and 15g butter (1 tbsp) in a pan and gently fry the onion for 5 minutes, or until soft. Add the risotto rice (stirring well to coat the rice in the oil and butter) and cook for 1-2 minutes, or until it becomes slightly translucent.
3. Pour in the wine and simmer until it has been absorbed. Add a ladle of stock and simmer, stirring, until it has been absorbed. Repeat, adding a ladle of stock at a time until the rice is tender, but retains a slight bite and the liquid has been absorbed. If you run out of stock just add boiling water, a little at a time, until the rice is cooked. This will take 20-25 minutes.
4. Meanwhile, heat a pan over a high heat and toast the pine nuts for 1-2 minutes, or until lightly browned. Remove from the pan and set aside.
5. Once the risotto is cooked, stir in the roasted squash, toasted pine nuts, Parmesan cheese, chopped sage, 15g butter (1 tbsp) and two thirds of the blue cheese.
6. Season to taste with salt and pepper and serve immediately topped with the remaining blue cheese and a little shredded sage.

Cook's tips

If you have leftover sage, we recommend freezing it. Just rinse and pat dry the whole leaves, then put them in a resealable freezer bag and freeze for up to 6 months.