Introduced to me by my housemate, this really is a winner!
If you’re a bit unsure of butternut squash, I feel this could be a great way to warm to it. Colourful and full of flavour, there’s something to enjoy in every bite. It’s a Jamie Oliver recipe which you can find here, although you also need a basic risotto recipe (not listed fully in the method or ingredients list).
Half way through making the risotto, the butternut squash needs to come out of the oven to have further ingredients adding to it, which is a little tricky on your own with a pan of risotto to stop from potentially burning! So I have to admit, I needed an extra pair of hands to allow for 100% risotto attention! We also removed the skin from the butternut squash after that initial 30 minutes too – the recipe doesn’t state this but it just felt like the right thing to do!
Next time I cook this (and there will be a next time as it’s too tasty not to!) I will try roasting the butternut squash seeds for 15 minutes before adding them to the sage and chestnuts, I just felt they were too soft after only 10 minutes in the oven.
We also fried streaky bacon separately as there were vegetarians among us! So (although it made for slightly more washing up) it is a very versatile recipe to please all. And I’d definitely recommend the serving suggestion of mascarpone cheese – it really brings it all together.
When your ‘tell it how it is’ brother says he’d eat this at a restaurant, you know you’re onto a winner! And with very little meat in the recipe, it’s all the more astonishing!