• Preheat oven to 200c / 180c for fan
• Line large baking sheet with parchment paper
• Peel and remove seeds (you can roast these with some oil and paprika if you wish)
• Slice squash into 1/4 inch chunks and spread over the baking sheet.
• Cover with olive oil and dried sage and place in oven to roast for about 30mins

While squash is roasting, make the risotto: 

• Heat 1 tbsp olive oil in a large oven proof saucepan (ideally with a lid, but you can also use tin foil)
• Add the 2 chopped shallots and garlic and cook for 5 mins or until soft
• Add the rice and mix well for 1 to 2 mins and the rice is starting to turn translucent
• Pour in the 1.5 L vegetable stock and 3 tbsp nutritional yeast, tbsp dried sage and salt and pepper
• Stir, then place lid on and put in the oven for 15 mins
• After 15 mins remove the risotto and half roasted squash from the oven. Add half the roasted squash to the risotto and stir.
• Then place both risotto and squash back in the oven to finish for 8 to 10mins.
• Remove the risotto from the oven and place on the hob, the rice should be tender. If it needs a little more cooking for risotto consistency, do so on the hob.
• Once squash is roasted, remove from the oven and serve with the risotto.