Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Pick the whole sage leaves off their stalks (discard the stalks).

Pour the boiled water for the stock (see pantry for amount) into a large measuring jug. Stir in the veg stock paste - this is your stock.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sage leaves in a single layer. Fry until crispy, 1-2 mins. Transfer to a plate lined with kitchen paper.

Pop your pan back on medium heat and add the onion and a drizzle of oil. Season with salt and pepper and fry, stirring occasionally, until softened, 4-5 mins. 

Add the garlic to the onion, stir together and cook for 1 min more.

Add the risotto rice to the pan with the onion and garlic. Stir and cook until the edges of the rice are translucent, 1-2 mins.

Pour in a third of the stock and stir to combine. Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally.

The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

Once the butternut is cooked, put a third of it in a blender (you'll put the remaining chunks on top of the risotto). Add the water for the butternut (see pantry for amount) to the blender.

Blend until smooth. TIP: If you don't have a blender don't worry, the risotto will still be just as delicious with the butternut just stirred through.

When the risotto is cooked, stir through the blended butternut, hard Italian style cheese and butter (see pantry for amount). Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.

Serve your butternut squash risotto in bowls with your remaining butternut chunks, the blue cheese, pumpkin seeds and crispy sage on top.

Pop your rocket on the side of your bowl and drizzle the balsamic glaze over everything.