Step 1

Preheat the oven to 200ºC, gas mark 6. Cut the butternut squash in ½ and remove the seeds (reserve these for the topping). Slice into 2cm half moons, leaving the skin on, and place onto a baking tray. Rub with 1 tbsp olive oil, season, then roast for 35-40 minutes until tender and caramelised.

Step 2

Meanwhile, heat the remaining oil and 25g butter in a large saucepan. Add the onion and celery and cook on a low heat for 10-15 minutes, until soft and translucent. Stir in the rice, then add the wine and simmer until absorbed. Pour the stock into a medium saucepan next to your cooking pan and keep warm.

Step 3

Keeping the rice pan on a low heat, add the stock a ladleful at a time, stirring until each has been absorbed before adding the next ladle. Repeat the process for 25-30 minutes, until the rice softens and is almost cooked through. You might need to add a little boiling water if the stock is fully absorbed but the rice isn’t quite soft.

Step 4

Once the squash is cooked, use a spoon to tease the flesh away from the skin and add straight into the risotto. Discard the skin. Stir the roasted squash into the risotto – it should turn it a rich orange colour. Take the pan from the heat, add the parmesan and remaining butter, stir briefly, then cover and allow to rest for 5 minutes.

Step 5

For the topping, clean any residual squash from the seeds and scatter onto the tray you roasted the squash on. Toss with 1 tsp olive oil and roast for 5 minutes. Add the kale to the tray and toss everything together to coat, then sprinkle over the 50g parmesan and toss again. Return to the oven for 5 minutes more, or until the kale is crisp.

Step 6

Divide the risotto between bowls and sprinkle with the crispy kale and extra parmesan, if liked.