Butternut Squash Risotto with Sage Pesto 

Method

• Butternut squash purée
• Pre-heat the oven to 180°C.
• Squash: Peel the butternut squash, remove the seeds, and roughly dice. Place the diced squash into a deep roasting tray. Drizzle with olive oil and season with salt, pepper and thyme leaves. Toss to coat evenly. Cover with tin foil and bake for 30 minutes or until the squash is soft.
• Garlic: Slice the top of the garlic to expose the cloves and then toss in oil and season with salt and pepper. Wrap in tin foil and bake alongside the squash until the garlic is caramelised and soft, for about 30 minutes. 
• Remove the garlic from the oven and allow it to cool. Once the squash is tender, remove the tin foil and return the tray to the oven for an additional 10–15 minutes to roast.
• Squeeze the garlic from the bulb. Set some aside for the pesto and add the remainder to a blender with the roasted squash. Blend until smooth, using a little warm water to help achieve a silky texture. Taste and adjust seasoning to personal preference.
• Sage pesto
• Using either a pestle and mortar or a small blender, combine dry ingredients and mix, adding small amounts of oil until you reach your desired consistency. 
• Risotto
• In a large, heavy-bottomed pan, heat a mixture of 1 tbsp butter and a drizzle of olive oil over medium heat. Add the finely diced shallots and sweat until they become translucent. 
• Add the risotto rice to the pan and cook until the rice is slightly toasted (about two or three minutes), then add the white wine and cook until it has fully absorbed into the rice.
• Add the vegetable stock a little at a time, stirring frequently and allowing the liquid to absorb completely before adding more. Continue this process until the rice is cooked (about 20 minutes).
• Remove from heat and stir in the butternut squash purée until well combined. Add the grated parmesan and an extra knob of butter, stirring until melted and smooth. 
• Drizzle with sage pesto. Finish with the toppings of your choosing; at the Bull’s Head, we use smoked goat’s cheese, mixed seeds toasted in butter, fried cavolo nero and micro herbs. Serve and enjoy!