Recipe

Step 1: Preheat the oven to 390°F.

Step 2: Place the butternut squash in a large bowl then crush in 1–2 garlic cloves, drizzle with olive oil, throw in the thyme sprigs and season well. Mix thoroughly, making sure the squash gets a good covering of oil and the garlic is well distributed.

Step 3: Put the mixture in a large roasting tray and roast in the oven for 30-40 minutes, or until the edges of the squash begin to brown.

Step 4: Remove the squash from the oven and allow it to cool slightly before scraping the flesh away from the skin into a bowl, removing any thyme twigs. Scrape any sticky juices left in the tray into the bowl and mash the squash. Keep warm while making the risotto.

Step 5: Heat the olive oil and a large knob of butter in a heavy-based saucepan or sauté pan then add the onion and gently fry until softened, about 2 minutes. Crush in 2 garlic cloves and gently fry for a further 2 minutes. Add the rice and stir well so the grains become coated in the butter and oil. Pour in the wine and stir well until absorbed. Add a ladleful of hot stock and stir until absorbed. Keep the pan simmering while gradually adding more stock and continuing to stir, until the rice is cooked al dente, about 15-20 minutes. The risotto should have a smooth and creamy consistency. Add more stock if necessary.

Step 6: Remove from the heat and add the mashed squash, a large knob of butter, grated Parmesan, 1 tbsp chopped thyme and seasoning to taste. Stir well.

Step 7: Serve with a topping of toasted pine nuts and a sprinkling of grated or shaved Parmesan.

See more recipes from Natasha Edwards.

Reprinted with permission from Natasha Edwards’ Garlic: The Mighty Bulb (2012 Firefly Books).