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Heat the oven to 200C/180C fan/gas 6. Cut the squash into chunks and scatter into a roasting tin. Drizzle with 2 tbsp oil and season before tossing to combine. Roast for 25-30 mins, or until cooked through and starting to turn golden. Set aside.
Heat the remaining olive oil and half the butter in a large frying pan over a medium-low heat and, once the butter has melted, fry the onion for 6-8 mins, or until the onion has softened but isn’t golden, then add the garlic and thyme and cook for 2 mins.
Stir in the rice, cook for 3 mins to soften a little, then pour in the wine and cook for 4-5 mins, or until the wine has nearly been absorbed. Add a third of the stock and simmer, while stirring, until the stock has nearly all absorbed. Pour in another third of the stock and repeat. With the final third of the stock, add all but a handful of the roasted squash and cook until the rice is tender and the stock has nearly all been absorbed. If the stock has absorbed before the rice is cooked, add a little water.
Remove from the heat, add the remaining butter and parmesan, and stir until melted. Spoon into bowls and garnish with roasted squash, thyme and more parmesan.