1. Heat the oven to 200°C fan. Toss the squash with 1 tbsp oil and the chopped sage, then spread it out in a shallow roasting tin. Roast for 30 minutes until beautifully golden and soft.
2. While the squash is doing its thing, get the risotto going. Bring the two cans of Potts’ stock to the boil, then keep it gently simmering. In a separate pan, melt half the butter over medium heat. Add the onions and cook for 8–10 minutes, stirring now and then until soft.
3. Tip in the rice and stir until every grain is coated in buttery goodness. Keep stirring until the rice turns shiny and the edges start to look a little transparent.
4. Pour in the wine and let it bubble away until fully absorbed. Then add the stock one ladleful at a time, stirring gently for 25–30 minutes over a low heat, until the rice is al dente - creamy, loose and just a little soupy.
5. While the risotto cooks, fry the whole sage leaves in a splash of olive oil until crisp, then lift them out onto kitchen paper.
6. When the squash is ready, mash half into a rough purée and leave the rest as golden chunks. Once the risotto is done, stir in the purée, then add the peanut butter and let everything rest for a couple of minutes.
7. Serve your risotto topped with the roasted squash pieces and those crispy sage leaves.
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