Ingredients:

1 butternut squash (I use the pre-packaged cubes from Trader Joe’s) 2 tablespoon olive oil
1 teaspoon ground sea salt
1 medium brown onion, finely diced

2 cloves garlic, crushed
1 teaspoon fresh thyme leaves
1 cup white or brown rice
4 cups vegetable or chicken stock
1/2 teaspoon fresh ground black pepper 4 cups baby spinach leaves
1/2 cup crumbled feta, to serve (optional)

Instructions:

1. Preheat your oven to 350F. Line a large, rimmed baking sheet with baking paper.

2. Peel butternut squash and chop into cubes (about 1 inch/ 2.5cm) and place on baking sheet.

   Drizzle over 1 tablespoon olive oil. Toss squash cubes around to coat in oil. Sprinkle over

   the ground sea salt.

3. Place butternut squash in oven and roast for 20 minutes or until soft.

4. While the butternut squash is baking make the risotto base.

5. Heat remaining olive oil in an oven-safe, large pot (or casserole dish) over medium heat.

   Add onion and saute until translucent. Add garlic and thyme and cook until softened.

6. Add rice and cook for three minutes, stirring frequently.

7. Add stock and black pepper. Turn heat to high and bring dish to a boil.

8. Once boiling remove from heat and cover with lid. Place in the oven and cook for 45

   minutes, stirring in the middle of cooking time.

9. Remove from the oven and stir through the spinach.

10. Add butternut squash cubes and gently fold through.

11. Serve with feta sprinkled on top.