Preheat the oven to 180°C

• Slice the butternut squash lengthways and scrape out the seeds. Drizzle with ½ tbsp of olive oil and season with salt and pepper. Pop in the oven timer set to 45 minutes.
• After relaxing for 20 minutes, dice the onion and add it to a large frying pan with ½ tbsp of olive oil on a medium heat.
• After around 6 minutes the onions should be translucent. At this stage add the sage, garlic granules and arborio rice. Gently fry everything for 2 minutes before adding a ladle of stock into the pan, season with salt and pepper.
• When the stock has been absorbed in the rice, add another 2 ladles of stock and repeat this step until all your stock is used up. After about 10 minutes, add the frozen peas into the pan.
• When the squash timer goes off, use a big spoon to scrape out the roasted butternut squash and add it to a bowl to combine with the crème fraiche. I used a potato masher to combine them into a smooth orange, creamy mix.
• Add this into the risotto and stir to combine. If it looks a bit dry and is hard to stir, add another ladle of stock to loosen it up. Have a taste to see if the rice has fully cooked through, if not – keep going with the ladle/mix procedure until it is. Serve with a pinch of salt and lots of black pepper.