It feels like forever since I posted a recipe, probably because it’s been a few months! I don’t really have an excuse, we moved house which slightly took over my life. The downside is my new house has a kitchen from the 70’s with very little heat control! 
In honour of Halloween I was planning on making pumpkin risotto, but Tesco had sold out so I opted for butternut squash. The end result was very tasty, it just looks like pumpkin brains!

Ingredients

• 600g butternut squash 
• 2 tbsp oregano (preferably fresh, but dried is fine)
• 2 garlic (thinly sliced) 
• 5 tbsp olive oil
• 1 litre chicken stock (you can also use vegetable stock if preferred)
• 3 tbsp butter 
• 1 red onion
• 300g risotto rice 
• 75ml extra dry white vermouth 
• 175g Parmesan 

Serves 6

1. Heat your oven to 220C, cover a baking tray with tinfoil and place the chopped up butternut squash. Season with salt, pepper and the oregano and garlic. Cover with foil and roast for about 50 minutes.
2. Take two pots, fill one with the stock on a low heat and cover. The second pot at 2 tbsp of butter and some olive oil, add the thinly sliced red onion and cook for 15 minutes on a low heat. 
3. Add the vermouth to the onions, once fully absorbed add in the risotto rice. Be prepared now for a solid 20-30 of stirring! Add in two labels of stock and stir until it’s dissolved, continue to do this until you have no stock left. Then add the remaining butter, butternut squash and Parmesan. Stir to combine and serve.