Cooking Instructions
1
Preheat oven to 375℉. Peel butternut squash, grate 1 cup and dice the rest. Place diced squash onto a lined baking tray, drizzle with oil and PERi-PERi sauce and toss to coat. Cook until golden and soft, for about 20 mins
2
Heat a large drizzle of olive oil in a big frying pan and add the onion. When soft, add rice
3
Add the grated butternut squash and cook for 2 minutes. Then add stock, a ladleful at a time, and stir until absorbed on high heat
4
Once the rice is cooked, add the PERi-PERi sauce, butter and grate in the parmesan cheese. Mix!
5
Serve in a bowl topped with the roasted butternut and arugula, tear over mozzarella and enjoy!