Arrange the butternut squash pieces onto a tray and drizzle with 3/4 of the oil. Season with salt and pepper and bake in a hot oven for 10 minutes until tender.

Heat the remaining oil in a large ovenproof dish over a medium heat and fry the leek for 5 minutes until soft. Add garlic and cook for a minute, then add rice, vegetable stock and boil.

Cover with a lid and place in a hot oven to bake for 30 minutes or until the rice is tender.

Remove the risotto from the oven and stir in butternut squash, spinach, grated cheese, butter and shredded sage leaves. Season.

Serve in warm bowls with extra cheese.