Instructions

1. Preheat the oven to 200°C. Peel the butternut squash and cut into 2cm squares, discarding all the seeds and fibre.
2. Place the cut pieces of squash on a baking tray, season with salt and pepper, and sprinkle with several good glugs of olive oil and the torn sage leaves. Cover with foil and bake in the preheated oven for 20–30 minutes, or until cooked through.
3. Remove when ready, cover and set aside.
4. Empty your pouches of chicken broth into a saucepan and add 250ml of water, making roughly 1 litre of stock. Bring to a simmer.
5. Add a tablespoon of olive oil and half the butter into a large, heavy-based pan and slowly cook the onion for 15 minutes until translucent. Add the rice and stir for 2 minutes, then add the glass of vermouth. Stir for a minute until the alcohol has cooked away.
6. Add a large ladle of the hot stock to the pan and let the rice absorb the liquid, stirring continuously.
7. When the liquid gets low, add another ladle to cover the rice and repeat this process for 20 minutes or so until the risotto has taken on a thick and creamy consistency, and the rice is cooked but retains a slight ‘bite’.
8. Remove from the heat and carefully stir in the Parmesan, the remaining butter and the roasted squash.
9. Cover and let the whole thing rest for a few minutes and then serve with some roughly chopped sage leaves on top.