- 350g pack ready-chopped butternut squash, or half a medium squash, peeled and chopped
- 2 low-sodium chicken stock cubes
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 6 good-quality sausages, meat squeezed from the skins and rolled into mini meatballs
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- 6-8 thyme sprigs, leaves picked and chopped
- ½ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 200g risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 25g parmesan, grated, plus a little to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Boil the kettle. Put the squash in a heatproof bowl, add a splash of water and cover with cling film. Microwave on High for 8-10 mins or until the squash is tender. Meanwhile, crumble the stock cubes into a pan, add 1.2 litres hot water from the kettle and set over a low heat to simmer gently.
Heat the oil in a large, high-sided frying pan. Add the sausage meatballs and roll them around in the pan for 5-10 mins until browned all over and cooked through. Remove from the pan and set aside. Add the onion and sizzle gently for 5 mins, then add the garlic and cook for 1 min more, stirring to prevent it from burning. Stir in the thyme, turmeric and risotto rice for 1 min, coating the rice in the oil from the pan. Start adding the stock, a ladleful at a time, stirring well every 1-2 mins until the liquid is absorbed and the rice is cooked.
Mash half the squash and add to the pan along with the sausage meatballs and Parmesan. Stir, then top with the remaining squash, cover with a lid and leave for 2 mins. Serve with extra Parmesan.
If your kids don't like 'bits'...If your children don’t like chopped veggies, you could try mashing them the first few times you make this dish, then over time make the mash chunkier, so that your children become accustomed to seeing veg on their plate.