300 g (10 oz) peeled butternut squash, finely chopped
250 g risini or orzo pasta
3 tablespoons pine nuts
700 ml (1 pint 3½ fl oz) hot vegetable stock
½ tablespoon chopped sage
125 g (4 oz) mascarpone
25 g (1 oz) freshly grated Parmesan cheese
salt and pepper
shredded sage leaves
Parmesan shavings (optional)
Melt the butter in a large, deep-sided frying pan and cook the shallots, garlic and squash over a medium heat for 6–7 minutes. Stir in the risini or orzo until coated.
Meanwhile, toast the pine nuts in a small, dry frying pan over a medium-low heat for 3–4 minutes, shaking the pan frequently, until golden. Tip on to a small plate and set aside.
Pour the stock into the risini, add the sage and a generous pinch of salt and pepper. Bring to the boil, then cover with a lid and simmer for about 10 minutes, stirring occasionally to prevent sticking, until the liquid has been absorbed and the squash and pasta are tender.
Stir the mascarpone and grated Parmesan into the risini and set aside to rest for 1–2 minutes.
Spoon the mixture into bowls and scatter with the toasted pine nuts, the shredded sage leaves and a few Parmesan shavings, if desired.