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1. Preheat the oven to 200°C. Peel and cut the butternut squash in cubes.

2. Place the butternut squash on a baking tray lined with parchment paper, drizzle with 2 tablespoons olive oil and bake in the oven for 20 minutes until soft.

3. Slice the chorizo and fry with 1 tablespoon of olive oil in a large deep pan. Set the chorizo aside but keep as much of the fat in the pan.

4. Peel the onion and garlic and finely chop them. Add them to the chorizo oil and fry them for 3 minutes. Stir in the risotto rice.

5. Pour in the wine and allow the rice to absorb it completely. Cook the risotto at a slow simmer, adding 150 ml of vegetable stock at a time. Stir occasionally, making sure the risotto absorbs the liquid before adding more.

6. Put the cooled butternut squash it in the Foodprocessor fitted with the multipurpose stainless steal blade. Blend on speed 2 until smooth but still has some chunks in it.

7. Stir the butternut squash, chorizo, butter, pine nuts and sage through the rice. Season with salt and pepper.