Unlike a classic risotto, this version can be left to cook in the oven
1. Preheat the oven to 200°C mark 6. Peel the squash, then halve and deseed, and cut the bulbous section into long wedges. Put the wedges into a roasting tin and toss with 1tbsp oil and 1tsp fennel seeds, add one sprig rosemary and season. Roast for 25-30min. Set aside, then reduce oven temperature to 140°C mark 1. Chop the remaining squash into 1cm dice and set aside.
2. Meanwhile, heat a large casserole until hot, remove the sausage meat from the casings and add to the pan along with the remaining fennel seeds. Fry for 5min, breaking up with a spoon until browned. Remove with a slotted spoon to a plate and set aside. 3. Reduce the heat to low and add the remaining olive oil to the casserole with the onion and celery and cook for 10min, partially covered, until softened. Stir in the diced squash and garlic and cook for 1min. Increase the heat; stir in the rice and cook for 2-3min until just turning translucent. Pour in the wine and allow to bubble.
4. Add 800ml of the stock and the remaining rosemary sprig and bring to a simmer. Cover with a lid and transfer to the oven for 30min. 5. Remove from the oven – the rice should have absorbed the stock and the squash should be almost tender. Stir in the remaining stock, Parmesan, mascarpone and half of the sausage meat. Top with the squash wedges and the remaining sausage meat, cover with the lid and return to the oven for a further 10min until the rice is al dente.
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