ROAST THE SQUASH: Heat the oven to 200°C / 400°F / Gas 6 and line an ovenproof dish with baking paper. Put the butternut squash into the prepared dish with the thyme and one tablespoon of the oil. Finely chop half of the sage leaves and add to the dish. Season well with salt and pepper, then roast in the preheated oven for 30 minutes until light golden brown.

HEAT THE BROTH: Meanwhile, heat the broth / stock in a small saucepan until simmering, then keep warm. Heat the remaining oil in a frying pan and fry the remaining sage leaves over medium heat until crisp, then drain on a plate lined with a paper towel.

COOK ONION AND RICE: Melt half of the butter in the same frying pan and sauté the chopped onion gently for 5-6 minutes until softened but not browned. Stir through the rice and cook, stirring to coat in the butter for 2-3 minutes. Pour the wine into the pan, bring to a simmer and cook until it has evaporated.

ADD STOCK: Add the stock to the pan, one ladleful at a time, stirring the rice until each ladleful has nearly evaporated. You don’t have to stand at the pan the whole time, just keep an eye on it and stir regularly over low heat. It will take around 25 minutes for all the stock to be used up. Test the rice and if it is cooked with a slight bite to it (al dente), carry on with the recipe, otherwise, add a splash of white wine or a little bit of water and cook a further 5 minutes.

ADD SQUASH: Use a fork to roughly mash half of the squash, then stir it through the risotto with the Parmesan and remaining butter. Taste and season with pepper if necessary, then serve immediately, topped with the remaining pumpkin and sage leaves. If you like, stir through a little olive oil for added richness.