Butternut squash is in season and I love to cook with it! So I thought I would show you how to make a delicious butternut squash and pancetta risotto. I used the bottom part of the squash to make a velvety sauce and the top part, I diced it and roasted it to serve on top. With fresh herbs like rosemary and sage, this butternut squash risotto is creamy, comforting and full of cosy, winter flavours. Here are the ingredients 👇 Or you can find the fully written recipe on my website (link in bio) Se

CARAMELIZED BUTTERNUT SQUASH. INGREDIENTS • I used half butternut squash(you can double the recipe) • Half a cup of water. • 1 tablespoon of butter. • Honey as much as you like. • 1 teaspoon of cinnamon powder. • Dry parsley. • Pumpkin seeds (optional). METHOD 1. Peel, cut butternut in halves, cook over medium heat, for 10 minutes or until tender. 2. Heat pan, over medium heat, melt butter, and add cinnamon powder, mix well. 3. Then add in your cooked butternut squash, season with some salt, and