RecipeMuncher

When I first went to university, around 7 years ago now, I remember thinking that a butternut squash was a pretty exotic ingredient. For a start, it looked funny, had an almost impenetrable skin and would keep for what seemed like an age - perfect for the absent minded student. A butternut squash risotto was probably the most adventurous dish I ever cooked back then - I remember that trying to find the sage was a bit of a challenge. I think a lot of students must start out cooking risottos, st (...)