As autumn comes around and brings an abundance of squashes, including those from the kitchen gardens at Downham Hall, Michael turns to classic Italian cooking to showcase these seasonal favourites. This Butternut Squash & Sage Risotto reflects our culinary passion at Greendale Teahouse & Rooms. Happy cooking!

Serves two as a main, three to four as a starter

Ingredients

For roasting the squash:

• 1 butternut squash (or similar squash)

• Good quality olive oil

• Salt and freshly ground black pepper

For the squash purée:

• Large chunks of butternut squash (from the lower half)

• 1 large red chilli

• 1 whole clove of garlic

For the risotto:

• Good quality olive oil

• 200g risotto rice (we use Carnaroli)

• A pinch of saffron

• 120ml white wine

• 2 banana (échalion) shallots, finely chopped

• 1 clove of garlic, finely sliced

• Handful of fresh sage leaves, finely chopped

• About 1 litre of good quality chicken or vegetable stock

• 50g grated Parmesan cheese

• 40g unsalted butter, chilled and diced

• Salt and freshly ground black pepper

Method

1. Pre-heat the oven to 175°C (fan assisted).

2. Prepare the butternut squash: Peel the butternut squash and cut in half widthways just above the bulbous bit. Use a spoon to scoop out and remove the seeds. Roughly cut the lower part of the squash into 3 cm chunks for the purée. Finely dice the top half of the butternut squash into 1 cm cubes for roasting.

3. Roast the diced butternut squash: Place the 1 cm cubes in a roasting tin, drizzle with a little olive oil, and season with salt and pepper. Roast in the oven for approximately 25 minutes, or until evenly browned and softened. Set aside until needed.

4. Make the butternut squash purée: Drizzle a little olive oil into a medium saucepan and add the large chunks of squash, whole clove of garlic, and chilli. Place over a low heat, cover with a lid, and cook, stirring occasionally, until the squash has completely broken down into a purée (approximately 20-30 minutes). Ensure the vegetables don’t burn but allow a little caramelisation for extra flavour. Once broken down, discard the chilli and garlic. Set the purée aside.

5. Prepare the risotto base: Warm a wide, heavy-based saucepan over medium heat. Add a drizzle of oil and toast the risotto rice and saffron until the rice is hot to touch (tostatura). In a separate small saucepan, gently warm the wine (do not overheat or reduce it).

6. Cook the aromatics: Add the finely chopped shallots, sliced garlic, and chopped sage leaves to the risotto rice. Cook for about 1 minute until the shallots begin to soften. Pour in the warmed wine and stir until it has fully evaporated. Warm the stock in the small saucepan used for the wine and keep it gently simmering.

7. Cook the risotto: Pour enough of the warm stock to just cover the rice. Reduce the heat and let the rice absorb the stock gently. Continue adding the stock a ladle at a time, allowing each addition to be absorbed before adding the next. Cook until the rice is al dente (about 13 minutes, but taste to check). You might not need all the stock.

8. Finish the risotto: When the risotto is cooked with a slight bite, stir in the butternut squash purée, grated Parmesan cheese, and diced butter. Stir vigorously to release the starch and create a creamy texture. Gently fold the roasted butternut squash cubes into the risotto and season to taste with salt and freshly ground black pepper. Serve immediately with more grated Parmesan cheese for people to help themselves to!