Butternut squash risotto

Pumpkin and butternut squash are amongst my favourite vegetables, they are easy to feed to children because of their 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.

Serves 4-6

Ingredients

900g (2lb)butternut squash
3 tbsp olive oil
Freshly ground black pepper
1 tsp 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

Method

• 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. Putinto 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.