Boil a kettle of water.
Finely chop the shallots and dice the butternut squash.
2 shallots, ½ butternut squash
Caramelise the butternut squash & shallots in butter in the large Trangia pan.
1 tbsp butter
Once the squash and shallots are browned, add chopped garlic to the pan.
1 clove garlic
Add a splash of white wine and deglaze the pan.
20 ml dry white wine
Mix the pinhead oats in to the pan and stir, coating evenly.
1 cup pinhead oatmeal
Top the pan up with stock made from the boiling water and a stock cube.
1 pint water, 1 chicken or vegetable stock cube
Bring to the boil and then gently simmer for 10-15 minutes, until the oats start to go softer.
Roughly chop the sage and add to the pan with the lime juice.
½ lime (juice only), 3 leaves sage
Stir in the grated cheese and then simmer until the desired consistency is achieved.
25g grated Italian hard cheese
Serve in a bowl, topped with some sage leaves and extra cheese.