Smoked Feta Cheese

• Put the Feta cheese in your smoker (Traeger Ironwood with Realtree big game blend pellets in this recipe) and smoke it at a temperature of 75°C. If you're not able to keep the BBQ this low you may cold smoke it.

Roasted Butternut Squash

• Mix the sunflower oil with the thinly chopped fresh sage and salt.
• Slice the butternut squash and remove the seeds (you can save these to roast as a garniture).
• Baste the butternut slices with the oil mixture and put the oiled squash on a baking tray.
• Put the baking tray in the smoker and bake/smoke them at low temperature (75°C to 110°C) during 45 minutes to pre-cook/smoke the squash.
• Raise the heat in your BBQ to high heat and roast the butternut until it's slightly charred and golden brown on the outside.

Butternut Risotto

• Put a cast iron skillet on the fire and melt the butter in it.
• Add the thinly shredded onion and garlic and bake until translucent.
• Add the rice and bake it until it's looking glassy. Add 3 Tbsp of the homemade fermented ketchup (when making the fermented ketchup try adding a star anise for extra depth in flavor). Cook for an extra two minutes.
• Meanwhile add half of the roasted butternut squash to a blender with the chicken broth and blend it until you get a smooth pumpkin flavored broth.
• Add some of the broth to the rice and stir every once a while. When the broth is beginning to get absorbed by the rice you add some extra. Repeat this process until the rice is done and the broth is gone.

Finishing touch

• Bake the shiitake in some sunflower oil and season with salt and lemon juice at taste.
• Cut the remaining roasted butternut squash in small cubes and mix under the risotto together with the baked shiitake.
• Finish with roasted pines, freshly cut sage and crumbled smoked feta cheese.

Serve on a cold night (or whenever you feel like). Have a nice meal!