Carey Boucher Erasmus’s Roasted Butternut & Sage Risotto For a vegetarian option, replace bacon with some crumbled creamy blue cheese. Serves: 4 What you’ll need 500 g butternut cubes 6 sage leaves olive oil Salt and pepper 250 g streaky bacon 3 T (45 ml) butter 1 onion, finely chopped 1 clove garlic,