Butternut Squash Buckwheat Risotto with Crispy Sage

This tastes truly incredible and is the perfect autumnal dinner for chilly nights. The flavours work so well together- nutty buckwheat, sweet butternut squash and crispy sage leaves. It's also easy to make and is perfect for a midweek dinner that doesn't require too much effort yet tastes sublime. It's earthy, comforting and wholesome. I can't get enough of this recipe at the moment so I really hope that you'll try it.

Three great health benefits: beneficial for heart health, good source of fibre, boosts immunity

Serves 1-2
Enjoy immediately

Ingredients:
400g butternut squash, peeled and chopped into bitesized pieces
2 & 1/2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
125g buckwheat, rinsed
500ml vegetable stock
5 fresh sage leaves
Black pepper

Method:
1) Preheat oven to 180 degrees C.
2) Place the butternut squash on a baking tray and drizzle with 1 tbsp of the olive oil, ensuring each piece of squash is evenly coated. Roast for 20 minutes.
3) Meanwhile, heat 1 tbsp olive oil in a large pan over a medium temperature on the hob. Add the onion and lightly fry (stirring constantly) for a few minutes, until softened.
4) Add the garlic to the onion and fry, stirring constantly, for a minute and then add the buckwheat. Stir.
5) Add the vegetable stock, a little at a time, stirring after each addition and waiting until the liquid is absorbed before adding the next small amount. Continue until half of the stock is used up.
6) Pour the remaining stock into the pan and stir. Simmer for 10 minutes, stirring regularly.
7) When the squash is cooked, place it into a bowl and roughly mash. Set aside.
8) Heat 1/2 tbsp olive oil in a small fry pan over a medium temperature on the hob. Add the sage leaves and lightly fry for a couple of minutes, until crispy. Be sure to keep an eye on them so that they don't burn. Set aside.
9) When most of the liquid has been absorbed into the buckwheat and it has an "al dente" texture but isn't crunchy (or soggy!), stir the squash into the risotto. Season to taste with freshly ground black pepper and serve immediately, topped with the crispy sage leaves.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats