Vegan butternut squash risotto with millet - delicious. magazine

Ingredients

• ½ (500g) butternut squash
• Extra-virgin olive oil to drizzle and fry
• 2 garlic cloves, sliced
• 750ml of vegetable stock
• 100g of millet, see Tips
• 1 sage sprig, leaves picked
• 2 tbsp hazelnuts, roughly chopped
• 1 tsp white miso paste (make sure it’s gluten-free if you need it to be)
• Pinch nutritional yeast flakes
• 2 tbsp oat fraiche (optional)