Butternut squash is a very popular vegetable that is harvested between September and the end of winter. Its colour and flavour are striking: orange flesh that’s tasty and delicate. The saffron-infused stock and mashed roasted squash intensify the flavour of the risotto. If you are using carnaroli rice, my grain of choice, follow the recipe closely and keep the heat low when you add it, otherwise the rice can break down and create a sticky risotto. You could finish it with a sprinkling of crispy butternut squash along with the Parmesan. A small herb salad will also go down a treat.