One of the best things about Autumn is Autumn cooking. Cold weather food for chilly days to get a nice glow going in the kitchen. Butternut squash is that little bit cheaper this time of year so I though I'd experiment with a risotto.
You will need:
- 1 butternut squash
- 1 white onion
- 700 ml chicken stock with white wine/cider
- 300 grams risotto rice
- Salt and pepper
- Sage
- Grated cheese (I used mature cheddar)
Step 1:
Cut up the squash into chunks and scoop out the seeds
