Preheat the oven to 220°C/200°C fan
Use a knife to pierce a few holes through the skin of your butternut squash and place it in the microwave on full power for 4 minutes. This makes it much easier to cut.
Once the squash has cooled a little, peel/slice off the skin and cut it down the middle so you can remove the seeds. Then chop the remaining flesh into bitesize chunks.
Weigh out 550g of squash to use in the recipe. If you have some chunks leftover, you can store these in the freezer for another time (you can cook them from frozen).
Place your butternut squash chunks on a baking tray. Drizzle with a little olive oil, sprinkle over the chopped sage and season with salt and black pepper. Toss with your hands to evenly coat the squash.
Bake for 30 minutes.
While the squash cooks, dice the red onion.
In a large saucepan, melt the butter or dairy-free spread/oil over a medium heat. Fry the onion until tender (about 5 mins).
Add the risotto rice and heat it through for about 2 minutes, stirring frequently.
Add the white wine and keep stirring until it has mostly evaporated.
Gradually add the stock over the next 20-25 minutes, pouring in just enough to cover the rice each time and stirring frequently between each addition until the liquid is absorbed.
Remove the butternut squash from the oven and let it cool for 5 minutes or so.
Transfer half of the squash to a blender/food processor and blitz into a thick puree.
Stir the butternut squash puree through the risotto until well incorporated.
Serve and top with the remaining butternut squash chunks. Crumble over the feta and extra fresh herbs if adding.