1 large butternut squash
2 garlic cloves, peeled
1 large onion, chopped
About 15 sage leaves, chopped
400g/14oz arborio or other Italian risotto rice
flaked sea salt and freshly ground black pepper
2 tbsp olive oil, plus extra for drizzling
75g/3oz pine nuts, to serve
1 litre/1ΒΎ pint hot chicken or vegetable stock
3 large knobs of butter
good handful of freshly grated parmesan cheese (or alternative vegetarian hard cheese), plus extra to serve
2 glasses white wine