Step 1

Preheat the oven to 200ºC, gas mark Cut the butternut squash in ½ and removethe seeds (reserve these for the topping). Sliceinto 2cm half moons, leaving the skin on, andplace onto a baking tray. Rub with 1 tbsp oliveoil, season, then roast for 35-40 minutes untiltender and caramelised.

Step 2

Meanwhile, heat the remaining oil and25g butter in a large saucepan. Add theonion and celery and cook on a low heatfor 10-15 minutes, until soft and translucent.Stir in the rice, then add the wine andsimmer until absorbed. Pour the stock intoa medium saucepan next to your cookingpan and keep warm.

Step 3

Keeping the rice pan on a low heat, addthe stock a ladleful at a time, stirring until eachhas been absorbed before adding the nextladle. Repeat the process for 25-30 minutes,until the rice softens and is almost cookedthrough. You might need to add a littleboiling water if the stock is fully absorbedbut the rice isn’t quite soft.

Step 4

Once the squash is cooked, use a spoon totease the flesh away from the skin and addstraight into the risotto. Discard the skin. Stirthe roasted squash into the risotto – it shouldturn it a rich orange colour. Take the pan fromthe heat, add the parmesan and remainingbutter, stir briefly, then cover and allow to restfor 5 minutes.

Step 5

For the topping, clean any residual squashfrom the seeds and scatter onto the tray youroasted the squash on. Toss with 1 tsp olive oiland roast for 5 minutes. Add the kale to thetray and toss everything together to coat, thensprinkle over the 50g parmesan and toss again.Return to the oven for 5 minutes more, oruntil the kale is crisp.

Step 6

Divide the risotto between bowls andsprinkle with the crispy kale and extraparmesan, if liked.