Melt the butter in a large pan. Add half the squash and cook for a medium heat for 5 mins to soften. Toss the other half in oil and roast at 180 degrees.

Stir in the garlic, sage, and rice and cook for one minute. Add the wine (room temperature) and cook on a high heat for 2-3 mins until the liquid has evaporated. Pour in half the stock and stir occasionally until the liquid has evaporated. Then pour in the rest and keep stirring until all evaporated and the rice is tender.

Stir through the cheese and the lumps of ham if you are using it. Divide into bowls and top with toasted pine nuts and black pepper to taste.