Try this... Butternut squash and sage risotto

The butternut squash and tenderstem broccoli makes it really healthy and gives you two of your five a day and is also all green on the traffic light nutrition label, which means it is low in saturated fat, sugar, salt, and calories.

You can also find this tasty recipe on a tip card in Sainsbury’s stores and website, www.sainsburys.co.uk

Serves: 4, Preparation time: 10 Minutes, Ingredients: 400g butternut squash, cut into 2cm dice, 2 tablespoons olive oil, 100g purple sprouting or tenderstem broccoli,halved lengthways, 1 onion, finely chopped, 2 garlic cloves, crushed, 2 tablespoons fresh sage, chopped, half a teaspoon dried chilli flakes, 300g risotto rice, 125ml Basics white wine, 60g Be Good To Yourself soft cheese.

1. Preheat the oven to 200ºC, fan 180ºC, gas 6. Tip the butternut squash into a roasting tin. Add 1 tablespoon oil and mix well. Cook in the oven for 10 minutes, then add the broccoli and cook for a further 20 minutes.

2. Meanwhile heat the remaining 1 tablespoon oil in a large frying pan and cook the onion for 5 minutes, until soft but not coloured. Add the garlic, sage and chilli flakes. Cook for 1 further minute, then stir in the risotto rice

3. Pour over the wine and simmer until it is absorbed. Gradually add the vegetable stock, a ladleful at a time, stirring until it all absorbs and the rice is tender. This should take about 25 minutes.

4. Season with freshly ground black pepper. Stir through the cream cheese and half the roasted vegetables. Top with the remaining vegetables and serve.

For more tasty recipes go online www.sainsburys.co.uk