Pumpkin and butternut squash are amongst Sally Bee's favourite vegetables, she says they are easy to feed to children because of there sweet taste and gentle texture.
You can guess by the yellow and orange flesh that butternut squash is packed with Beta-carotene and vitamin A, both proven to protect us against cancer and help the heart stay healthy too.
900g (2lb) butternut squash
3 tablespoons olive oil
Freshly ground black pepper
1 teaspoon runny honey
1 onion, roughly chopped
2 sticks celery, cut into 1 cm (½ in) cubes
1 x 2.5cm (1in) piece fresh ginger root, peeled and finely grated
225g (8oz) risotto rice
150ml (5 fl oz) white wine
850 ml (1 ½ pints) boiling vegetable stock
Juice of ½ lemon
A small bunch of fresh flat-leaf parsley, chopped
Pre-heat the oven to 220˚C/425˚F/Gas 7.
Peel the squash using a sharp potato peeler, cut it in half lengthways, scoop out the seeds and discard them. Cut the squash flesh into 1 cm ( ½ inch) cubes. Put into a large roasting tray making sure they are in a single layer.
Pour over two tablespoons of the oil, season with freshly ground black pepper, and toss so all the squash is covered with oil.
Roast in the pre-heated oven for about 15 minutes.
Next, pour over the honey, give another good stir and return to the oven for a further 15 minutes or until the squash is golden brown and crisp at the edges.
Meanwhile, make the risotto. In a large non-stick lidded frying pan, heat the remaining tablespoon of olive oil over a high heat. Add the onion, celery and ginger, and fry for a couple of minutes then lower the heat, cover and sauté gently for about 10 minutes. Remove the lid, and add the rice and wine. Stirring continuously, gradually add the boiling stock. Cover and cook until nearly all the liquid has been absorbed, stirring occasionally.
After about 20 minutes, when the rice is cooked, add the roasted squash and lemon juice, and season to taste. Sprinkle in the chopped parsley and serve immediately.