Preheat the oven to 180°C. Peel the squash, carefully halve lengthways, then scoop out and discard the seeds. Slice into 3cm-thick moons and toss in a tray with 1 tablespoon of olive oil, the chilli flakes and a pinch of sea salt and black pepper. Roast for 50 minutes, or until soft and starting to caramelize.

Peel and finely chop the onions and celery. Put the stock in a pan and leave to simmer on the lowest heat. Put a large high-sided pan on a medium heat with 1 tablespoon of oil, strip in the rosemary leaves, fry until crispy, then use a slotted spoon to remove to a plate, leaving the oil in the pan.

Go in with the onion and celery and cook for 10 minutes, stirring regularly. Stir in the rice for 2 minutes, then add a ladleful of stock, stirring constantly until it’s been absorbed before adding another. Continue to add ladlefuls of stock until the rice is tender but still holding its shape – around 17 minutes.

Mash up three-quarters of the squash and stir into the risotto, finely grate in the Parmesan, then season to perfection. Cover and let it rest while, in a blender, you blitz the chestnuts with the cottage cheese until super-smooth, loosening with splashes of water, if needed, and season to perfection.

Divide the risotto between warm bowls. Tear over the remaining squash, spoon over the chestnut cream, sprinkle over the crispy rosemary leaves and serve with an extra grating of Parmesan, if you like.

Nutritional information

ENERGY 588kcal | FAT  13.3g | SAT FAT 4.3g | PROTEIN 16.6g | CARBS 107.5g | SUGARS 22.5g | SALT 1.6g | FIBRE 7.6g