Cut the butternut squash into 6-8 wedges, remove
the seeds and place in a roasting tray. Pound or chop the garlic and add
a generous glug of olive oil, half the sage leaves, sea salt and
pepper. Tip into the tray and rub over the butternut squash with your
hands. Roast in the oven for 40-50 minutes until softened and becoming
golden in colour.
Once the squash has cooked, cool slightly, then
scrape the soft flesh away from the skin into a bowl. Lightly mash with a
fork or potato masher until it is fairly chunky in texture. Scrape any
sticky juices left in the roasting tray into the bowl and keep warm
while making the risotto.
Heat the olive oil and a good knob of butter in a
deep, heavy-based frying pan or saute pan. Gently fry the onion until
softened. Add the rice and stir for about a minute until the grains are
coated with the oil and butter. Pour in the wine and stir continuously
until it has cooked into the rice. Add a good ladle of hot stock and the
remaining sage and season well with salt and pepper. Turn the heat down
so the stock is simmering gently. Keep adding ladles of stock as it
cooks into the rice, stirring and moving the rice around in the pan.
After about 15-20 minutes the rice should be soft but still have a bit
of bite left in it. The texture of the risotto should be thick and
creamy, but not too loose. Add extra stock if necessary. It may seem
tedious standing and stirring but the end result will be worth it.
Remove the pan from the heat and gently stir the
roasted butternut squash into the risotto with the parmesan, the
remaining butter and seasoning to taste. Add any extra stock if the
risotto seems particularly thick. Cover with a lid for a couple of
minutes as this will give the risotto an even creamier texture.
During this time, place the pinenuts in a fairly
hot frying pan and toss around until golden. Spoon the risotto into
warmed bowls and scatter with the pinenuts and extra parmesan.