What is more comforting than a creamy risotto? Butternut squashes are the vegetable of the season so have a go at this hearty and delicious dish.

Serves 4.

1 butternut squash, peeled, deseeded and cut into 1-2 cm cubes
Low calorie cooking spray
1 leek, halved and sliced
1 tbsp Lazy Garlic
Small bunch of fresh thyme, leaves picked (save some to serve on top)
1 1/2tbsp tomato puree
150g mushrooms, sliced
250g Arborio risotto rice
1100ml vegetable stock
1 courgette, coarsely grated

Preheat the oven to 190C

Put the butternut squash on a baking tray, spray with the cooking spray and tops to coat. Roast in the oven for 15 minutes, take out and toss and roast for another 15 minutes. Set aside when roasted.

Spray cooking oil into a large, deep sided pan and gently sauté the leek over a medium heat for about 5 minutes until it starts to soften, add the mushrooms and cook for another 5 minutes.

Add the garlic, most of the thyme and tomato puree to the pan, continue to cook for another 1-2 minutes.

Add the rice to the pan and cook for 1 min, stirring continuously.

Take out 75-100ml of the stock and set aside, you’ll use this to make the sauce later.

Add 1 ladleful of stock to the to the pan, stirring continuously, and keep stirring until the rice absorbs all the liquid. Repeat, adding a ladleful of stock at a time, until it is all used.

Put half the roasted squash in a blender with the reserved stock, then blend to form a purée. Fold this into the risotto, along with the grated courgette, then stir to combine.

Gently mix in the remaining butternut squash to warm through and serve garnished with the rest of the fresh thyme leaves.