Cooking Directions
Pre-heat the oven at 180 degrees C
Half and the quarter the butternut squash
Scoop out the seeds and discard
Peel the squash and chop into bite-sized chunks
Place in a large baking dish
Peel and slice the onion and add to the baking dish
Slice and de-seed the pepper and add to the baking tray
Drizzle with the olive oil
Stir well to cover the vegetables with oil
Bake in the oven for about 30 minutes until squash is soft
Meanwhile place the rice in a pan and wash with cold water and drain
Stir the sage into the stock and add to the rice
Bring to the boil and simmer for 20 minutes until most of the stock has been absorbed and is cooked
Stir the rice in with the vegetables
Sprinkle over the parmesan cheese and stir
Return to the oven for 5 minutes
Season with freshly ground black pepper
Serve Hot