For the quinoa risotto
To prepare the quinoa risotto recipe preheat the oven to 190°C (170° fan).
Cut the squash into 2.5 cm thick slices and discard the seeds and stringy pulp.
Toss on a rimmed baking sheet with 2 tbsp olive oil and plenty of seasoning.
Roast for 30-40 minutes until tender to the point of a knife.
Remove from the oven and set aside to cool.
Heat the remaining olive oil in a large saucepan set over a medium heat.
Add the shallot, garlic, and a pinch of salt, and sweat for 5-6 minutes until softened.
Stir in the quinoa and cook for 2-3 minutes until coated in the oil and starting to colour.
Add the wine and let it reduce almost entirely, about 4 minutes.
Stir in half a cup of the hot broth and cook until absorbed by the quinoa, stirring frequently, before adding the next batch of broth.
Repeat until the quinoa is soft and tender and nearly all of the broth has been used up, 20-25 minutes; add more broth if needed.
Cut the skin away from the squash slices and cut the flesh into strips.
Stir into the quinoa risotto along with orange juice to taste as well as the orange zest.
Stir in the extra-virgin olive oil, Parmesan, and seasoning to taste.
Ladle the quinoa risotto into bowls and serve with freshly shaved Parmesan and a sprinkle of sage on top.