Peel and cube the butternut squash into 1cm pieces. Finely chop the onion and garlic. Pick the sage leaves from their stalks and chop them roughly.

Heat the oil in a large pan over medium heat. Add the onion and garlic and cook until softened, around 5 minutes.

Add the butternut squash and cook for 10-15 minutes, stirring occasionally, until the squash is tender.

Stir in the rice and cook for 2 minutes, stirring constantly.

Add a ladleful of hot vegetable stock and stir until the rice has absorbed it. Continue to add the stock, one ladleful at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.

After around 20-25 minutes, when the rice is almost cooked, stir in the chopped sage leaves and season with salt and pepper.

Once the rice is cooked and the squash is soft, remove the pan from the heat and stir in the grated parmesan cheese.

Serve the risotto hot, garnished with some extra chopped sage leaves and parmesan cheese.