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Our autumnal risotto recipe makes the most of sweet, seasonal butternut squash and herby sage with pine nuts. Add creamy gorgonzola to finish the dish and enjoy. You could also swap the squash for leftover pumpkin, if you like. See method
of the reference intake Carbohydrate 93.2g Protein 16.7g Fibre 4.2g
Tip: Making a pumpkin lantern this Halloween? Use the flesh for this recipe instead of butternut squash.
See more Butternut squash recipes
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