Maple Roasted Butterkin with Turnips and Wild Rice 

• 1 butterkin squash
• 1 tbsp maple syrup
• 6 oz feta cheese, crumbled
• 1 turnip, peeled and diced
• 1 cup wild rice
• 1-2 spring onions
• 2 tablespoons parsley leaves and stalks
• 2 tablespoons mint leaves
• 1 tbsp extra-virgin olive oil

• 1 tsp maple syrup
• 1 tsp balsalmic vinegar
• 1 tbsp extra-virgin olive oil
• 1 tsp wholegrain mustard
• ¼ tsp salt

1. Preheat oven to 425°F. Line two oven trays with baking paper.
2. Cut butterkin in half lengthways and use a spoon to scoop out seeds (discard seeds). Cut into wedges, leaving skin on. Toss with a drizzle of oil and maple syrup on first prepared tray. Season with salt and pepper and roast for 25 minutes, until tender. Turn once during cooking.
3. Toss turnips on second prepared tray with a drizzle of oil and season with salt and pepper. Roast (on rack below butterkin) for 20-25 minutes, until tender. Turn once during cooking.
4. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
5. While veggies and rice are cooking, thinly slice spring onions and roughly chop parsley and mint. Set aside in a large bowl. In a small bowl, whisk together all maple vinaigrette ingredients with a fork. Set aside.
6. When butterkin has finished roasting, sprinkle feta and return to oven for 5 minutes, to melt feta. When rice has finished steaming, add to bowl with spring onions and herbs. Add oil and roasted turnips, toss to combine and season to taste.
7. Plate and drizzle maple vinaigrette over dish when ready to serve.

Roasted Sweet Potato Risotto

• 1 medium sweet potato, peeled and chopped
• ¼ teaspoon nutmeg
• ¼ teaspoon smoked paprika
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 shallot, diced
• 2 garlic cloves, minced
• 1 ½ cups arborio rice
• 1 ⅓ cups dry white wine
• 4 cups vegetable or chicken stock
• ⅓ cup freshly grated parmesan cheese
• 2 tablespoons brown butter
• 3 tablespoons chopped fresh herbs: sage, parsley + rosemary

1. Preheat oven to 400°F. In a bowl, combine chopped sweet potatoes with 2 tablespoons olive oil, salt, pepper, nutmeg and smoked paprika, tossing well to coat. Spread on a baking sheet and roast for 30 minutes, tossing every 8-10 minutes. Remove and mash until pureed (or you could use a blender or food processor – I just used a potato masher), then set aside.
2. Heat a small saucepan over medium-low heat and add chicken or vegetable stock. Heat until hot. If it begins to boil, turn down so it is no longer boiling.
3. Heat a larger saucepan or even a dutch oven over medium heat. Add in remaining olive oil and butter (not the brown butter), then add shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes until soft, then add in garlic and cook for 30 seconds. Increase heat slightly and add rice, stirring to coat. Cook for about 5 minutes, stirring 2-3 times until the rice is translucent and begins to toast. Reduce heat to medium-low and add in wine. Continue to stir as the rice absorbs the wine. When most of it is absorbed, add in about ⅓ of the warm chicken/vegetable stock. Repeat the process, continuously stirring until the stock is absorbed, then add another ⅓. Repeat until all of the stock is used and absorbed and the rice is cooked, making sure to take a spoonful and taste test. The whole process will take about 20-25 minutes. If the rice is still too chewy and dense, heat a bit more liquid and add it again, stirring.
4. Once the rice is cooked to your liking, reduce heat to low and stir in about ¾ cup the sweet potato puree. Take a few minutes and really stir so it is well-absorbed. Stir in parmesan cheese and brown butter, mixing to combine. Taste and season additionally if desired. 
5. To serve, place the risotto in a bowl and top with some additional cheese and a sprinkling of herbs. Serve immediately!

Caramelized Broccoli with Garlic 

• 1 ½ tablespoons extra-virgin olive oil, divided
• 1 head of broccoli, stems peeled and heads halved lengthwise
• ¼ cup water
• 2 garlic cloves, thinly sliced
• Pinch of crushed red pepper
• Salt and freshly ground black pepper
• 1 tablespoon fresh lemon juice

1. In a large, deep skillet, heat 1 tablespoon of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining ½ tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.