Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the butternut squash and cut it into bite-size pieces (no need to peel, unless you’d like to). Slide the squash into a large roasting tin or casserole dish. Pour in 1 tbsp olive oil and add a pinch of salt and pepper. Toss to coat, then slide the squash into the oven to roast for 15 mins.

Meanwhile, tear the mushrooms into small pieces. Peel and finely chop the onions. Peel and thinly slice the garlic. Pick the thyme leaves. Slide the mushrooms, onions, garlic and thyme into a large bowl. Add 1 tbsp olive oil and a pinch of salt and pepper, and toss together.

When the squash has roasted for 15 mins, tip the mushrooms, onions, garlic and thyme into the dish. Stir together, then return to the oven to roast for 15 mins.

Fill and boil your kettle. Crumble the stock cube into a heatproof jug. Stir in 1.75 ltrs hot water from the kettle to dissolve. When the veg have roasted together for 15 mins, add the risotto rice to the dish. Pour over the stock and stir to mix. Return the tray to the oven and bake for 15 mins.

While the rice cooks, finely shred the cavolo nero. Take the risotto out of the oven, stir in the cavolo nero and return to the oven for a final 15 mins. The risotto should be tender and still a little soupy.

Remove the risotto from the oven. Squeeze in a little lemon juice and grate over half of the nutmeg. Taste the risotto and add more salt or pepper if needed. Ladle into bowls and serve.