Boil the kettle. Put the squash in a heatproof bowl, add a splash of water and cover with cling film. Stab some holes in the cling film with a knife or fork. Microwave on high for 6 to 10 minutes (depending on the power of your microwave),or until the squash is tender. Meanwhile, crumble the stock cubes or pots into a medium saucepan, add 1.2 litres hot water from the kettle and set over a low heat to simmer gently.

Heat the oil in a large, high-sided frying pan over a medium to high heat. Add the sausage meatballs and roll them around in the pan for 8 to 10 minutes until browned all over and cooked through. Remove from the pan and set aside. Add the onion and sizzle gently for 5 minutes, then add the garlic and cook for 1 minute more, stirring to prevent it from burning. Stir in the thyme, turmeric and risotto rice, cook for 1 minute, coating the rice in the oil from the pan. Start adding the stock, a ladleful at a time, stirring well every 1 to 2 minutes until the liquid is absorbed and the rice is cooked (about 15 to 20 minutes).

Mash half the squash and add to the pan along with the sausage meatballs and parmesan. Stir, then top with the remaining squash, cover with a lid and leave for 2 minutes. Garnish with some extra grated parmesan and freshly ground black pepper.