Butternut squash risotto help please

[BelligerentGhoul]

I have a failsafe baked risotto recipe (ie no stirring needed) which I usually do with leeks and asparagus, or sometimes just with frozen peas and parmesan.

Today, I'd like to try it with butternut squash but I need help please!

I have one whole butternut squash (do I really have to fight with it and peel it?);
some sage, some spinach, some onions plus all the usual stuff of rice, white wine, garlic, parmesan etc.

Any ideas how I go about it? Do I roast the squash first? Can I roast the squash by just cutting it in half and de-seeding it, then roasting the halves? Do I stick the squash into the risotto in chunks, or do I puree it? What do I do with the sage?

I feel like I'm being a bit dim here, so I apologise in advance.

i normally just cut the squash in half, scoop out the seeds, drizzle with oil and rub in garlic and sage and seasoning. roast it in the oven and scoop out when its done then mash. then do your onion and rice and towards the end add your squash mash.

Yes, you do have to peel it!

I roast the squash in chunks - peel, deseed and chop up and roast about Mk6 for 30 mins or so. Then add it to the made risotto once the risotto is probperly cooked through.

Ahhh - you roast and then peel?

Fox - that's probably what I would have done, I think. So you stir the mashed squash into the cooked risotto and then just cook it enough to make sure it's warm?

I make a Slimmer's World one where you de-seed and peel the squash, then fry it before adding the rice.

I roast mine in half, but only till about half done, peel off the skin, cut into chunks and then fry so that the edges are nicely caramelised. I then add it right at the end with some sage

Getting hungry now! Gathers self to get off backside in order to attack the squash. I nearly chopped my hand off last time I prepared one.

Thanks everybody - it was gorgeous. I peeled the squash and cut it into chunks (a faff but I survived with both hands intact). Meanwhile, fried onion and garlic then added white wine and saffron before adding the risotto rice. Added stock to the rice mix and baked it for twenty mins. Then added some sage and parmesan and cooked it some more. Added the squash, a dollop of creme fraiche and some fresh sage at the end. Yum! :)

Thanks again.