I would like to roast it to add to risotto/pasta etc.
Can anyone advise whether I should defrost first? Or just try roasting from frozen? I want it to keep it's shape and can envision a mushy mess....wish I hadn't frozen it in the first place now but it's so handy for putting in stews etc to bulk it out!
Sorry I envisage a mushy mess too speaking from experience unfortunately. Is it already cooked? I have frozen cooked butternut within a soup and stew and it defrosts mushy but then it hasn't really bothered me as it's a mushy meal anyway. If frozen raw I would semi defrost, squeeze it in kitchen paper to dry it a bit then toss in some seasoned flour and roast, whether it would work I have no idea, sorry.