A rich and comforting autumnal dish that's reminiscent of a risotto, but with less standing and stirring at the stove. The maple walnuts take the meal to a new level with their sweet and salty crunch. Delicious with a glass of our lightly oak aged 'Elegance' Chardonnay.

Briefly chop the walnuts and mix with the maple syrup, a good pinch of salt and 2tbsp oil. Roast at 150°C in the oven, taking care not to burn them.

Cut the butternut squash into cubes, season and drizzle with oil. Bake for 30 mins at 180°C.

Meanwhile dice the onion, finely chop the garlic and celery and fry in a little oil until softened.

Once the squash is starting to brown, remove two thirds of it (keeping the rest in the oven until browned and caramelised) and blitz with the stock.

Add the orzo and squash/stock to the pan and cook on a low heat, stirring regularly until the orzo is cooked (you may want to add a little more stock to create a loose, risotto like consistency).

Stir through the remaining squash, a good handful of parmesan and the double cream if using. Scatter over the walnuts and serve with a generous glass of Chardonnay.