One of the great things about butternut squash is that a good sized one will do you for couple of meals. Earlier this week I used half a squash in a middle-eastern casserole and tonight I'm cooking one of my favourite meals, butternut squash risotto. I would cook this more often, but it takes some time to prepare, so it's currently off the midweek menu.
The reason for the long cooking time is you have to roast the squash before you can even think about cooking he risotto, doubling the cooking time. I don't normally go into detail about recipes but I feel that I need to open my heart with this one. The flavours aren't your standard risotto fare but you can do what you want with risotto, honest.
Start by rubbing wedges of squash with oil, garlic, oregano and chilli flakes and roast them for 45 minutes until they have charred at the edges. Remove the skins and eat them whilst cooking, these are some of the best chefs treats going.
The chopped roast butternut squash gets added to the risotto after the first ladle of stock so that it can collapse into the finished dish. To finish add feta and pumpkin seeds for freshness and texture.