350g pack ready-chopped butternut squash, or half a medium squash, peeled and chopped
2 low-sodium chicken stock cubes
2 tsp olive oil
6 good-quality sausages, meat squeezed from the skins and rolled into mini meatballs
1 large onion, finely chopped
2 garlic cloves, crushed
6-8 thyme sprigs, leaves picked and chopped
½ tsp turmeric
200g risotto rice
25g Parmesan, grated, plus a little to serve
If your kids don't like 'bits'...
If your children don’t like chopped veggies, you could try mashing them the first few times you make this dish, then over time make the mash chunkier, so that your children become accustomed to seeing veg on their plate.
Boil the kettle. Put the squash in a heatproof bowl, add a splash of water and cover with cling film. Microwave on High for 8-10 mins or until the squash is tender. Meanwhile, crumble the stock cubes into a pan, add 1.2 litres hot water from the kettle and set over a low heat to simmer gently.
Heat the oil in a large, high-sided frying pan. Add the sausage meatballs and roll them around in the pan for 5-10 mins until browned all over and cooked through. Remove from the pan and set aside. Add the onion and sizzle gently for 5 mins, then add the garlic and cook for 1 min more, stirring to prevent it from burning. Stir in the thyme, turmeric and risotto rice for 1 min, coating the rice in the oil from the pan. Start adding the stock, a ladleful at a time, stirring well every 1-2 mins until the liquid is absorbed and the rice is cooked.
Mash half the squash and add to the pan along with the sausage meatballs and Parmesan. Stir, then top with the remaining squash, cover with a lid and leave for 2 mins. Serve with extra Parmesan.