Avoca’s highly anticipated new cookbook, Avoca at Home, finally hit shelves on September 29 and to celebrate, we are sharing some of our favourite recipes over the coming weeks. Over a decade after the release of their last cookbook, Avoca at Home offers over 100 delicious recipes across eleven chapters in a beautifully designed, hardback cookbook, which will sit perfectly pretty taking pride of place on your shelf when not in use.

A wonderful gift for food-lovers and home cooks, Avoca at Home is sure to spread the love of home cooking and of sharing indulgent, comforting, delicious food. Readers can expect a mix of Avoca classics, exciting new dishes, and tips on how to recreate the Avoca experience at home with simple, accessible, and delicious recipes. Throughout the book there are tips and guides from Avoca’s team of chefs, gardeners, and creative team. From growing your own, to store cupboard tips and how to lay a beautiful table, readers can enjoy recreating the Avoca experience at home, in their own way.

The recipes in this book have been created to spread the love of home-cooking and of sharing delicious, wholesome food – to celebrate the joy of food and to relish the process of creating something from scratch for friends and family. This week, why not try a comforting and warming Autumn Risotto with Squash and Sage, the perfect dish as the days get colder and the dark nights close in. Watch the video below for a recipe guide …

Autumn Risotto with Squash & Sage
Serves 4

1 large butternut squash, peeled and diced
1 tbsp olive oil
1 litre vegetable stock
50g butter
1 medium onion, diced
2 tbsp finely chopped fresh sage
300g risotto rice (Carnaroli or Vialone Nano are the best)
1 star anise
1 tsp lemon zest
½ tsp ground turmeric
½ tsp ground nutmeg
150ml white wine
120g grated Parmesan cheese
2 tbsp chopped fresh flat-leaf parsley
Fine sea salt and freshly ground black pepper

METHOD

Preheat the oven to 180°C.

Scatter the diced butternut squash over a baking tray, drizzle with the oil and season lightly with salt and pepper. Roast in the preheated oven for 20 to 25 minutes, until soft.

Divide the roasted squash in half. Blend one half to a smooth purée and keep the other half as it is to mix through the risotto for added texture.

Meanwhile, put the stock in a saucepan and bring to the boil, then reduce the heat to a simmer to keep it hot.

Melt the butter in a heavy-based saucepan or casserole dish over a medium heat. Add the onion, sage and a pinch of salt and cook for about 10 minutes, until softened and transparent but not coloured.

Add the rice, star anise, lemon zest, turmeric and nutmeg, stirring to coat the rice in the butter. Cook for 1 or 2 minutes, until you start to see the rice turning transparent. Add the wine, stirring to deglaze the pan. Cook gently for 3 to 4 minutes, until the wine has all been absorbed by the rice. Add the hot stock one ladleful at a time, stirring constantly until all the stock has been absorbed before adding the next ladleful. It will take up to 20 minutes to cook the risotto, stirring all the time to release the starch from the rice and give the risotto its deliciously creamy texture. Risotto is meant to be served al dente, so you might not need all the stock.

Stir in the butternut squash purée and roasted cubes and cook for 1 or 2 minutes to warm them through. Remove the pan from the heat and stir in the Parmesan and parsley. Serve immediately.