Peel and chop the squash into 2cm pieces, (reserving the peel in a pan) and toss the flesh in 1tbs of olive oil and lay on your warmed baking sheet. Season and put in the hot oven.
Meanwhile make up the stock in the pan with your peelings, add two sage leaves and bring to a low simmer
After 10 minutes pull the tray from the oven, tear up 4 of the sage leaves, tucking under the squash pieces and place back in the oven.
Fry your onion and crushed garlic in a separate pan in some butter or olive oil for a couple of minutes until the onion looks translucent.
Add the rice to the pan and continue to stir for 2-3 minutes to coat in the garlicky butter and warm the grains
Add a ladleful of stock and the vinegar stirring until no more liquid can be seen then add the stock a ladleful at a time stirring often until the stock is absorbed.
Dry fry the pine nuts for a minute or so to give them a little colour – take care not to burn.
The squash should be ready around 15-20 mins after adding sage (it should be soft with a little colour on the edges)
It should take about 20 minutes to cook the risotto, it should have a bit of firmness to it but not be crunchy at all. If you run out of liquid before this you can add a splash more boiling water to the pan after you have finished adding the stock (but don’t dilute your stock)
Stir in most of the squash and cheese, reserving a little of each to arrange on the top with the pine nuts.