Melt the butter in a large pan. Add the pieces of squash and cook over a medium heat for 5 minutes to soften.
Stir in the garlic, sage and rice and cook for a minute. Add the wine and cook on a high heat for 2-3 minutes until the liquid has evaporated. Pour in half the stock and leave to cook for about 10 minutes, or until the liquid has evaporated, stirring occasionally.
Pour in the rest of the stock and cook for a further 15-20 minutes, stirring until all the liquid has evaporated and the rice is tender.
Stir through the cheese then quickly divide between bowls. Top each serving with toasted pine nuts and ground black pepper.
Cook's tip:
Making a pumpkin lantern this Halloween? Use the flesh for this recipe instead of butternut squash.
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