Turk's Turban risotto

Found this lovely recipe on The Telegraph's website, after searching what to do with turk's turban squash!  It's a little bit more complex than I like recipes to be (!!!) but actually, well worth the effort because it was completely divine!  The balance of flavours from the leek, bacon, garlic, wine and squash, coupled with the  assorted textured and creaminess of the arborio rice ... phwoarrrrh!  Heavenly!

I also found a recipe (BBC Good Food website, I think) for this "zesty" vegetable salad, using lightly steamed green beans, courgette and peas ... all of which I had just picked from our allotment.  How serendipitous!  It had a lovely fresh lemon and herb dressing, which was a perfect foil for the rich flavours and creaminess of the risotto.

We didn't have enough squash, but supplemented it with a bit of butternut ... and I only had dried herbs and dry wine, rather than the fresh herbs and sweet wine suggested.  Didn't matter, though, it still tasted wonderful.  Also, I couldn't serve it in the scooped out shells, as our allotment woodlouse population had  burrowed several tunnels into them!

V  Easy to make this meat-free ... simply leave out the bacon and use some tasty mushrooms instead.  Chestnut or large flat-cap would both be good!