How to Make It
Heat oven to 400˚F. Spread the butternut squash out on a baking sheet, and spray with nonstick cooking spray; season, and then roast for 20 mins, stirring the squash occasionally.
Pour 2 1/2 cups water into a pan, add the stock cube, and bring to a boil. Next add the rice and onion, simmer for 10 mins, stirring occasionally. Then add the spelt, and continue to cook for 12 mins, until the water has been absorbed and the rice and spelt are just tender. Add more water if required.
Just before serving, stir in the sage, Parmesan, and seasoning. Divide the risotto between 4 warmed serving bowls, and place the roasted squash piled on top.