Butternut squash bulgur wheat

Ingredients

• 30g/1oz unsalted butter
• 2 tbsp olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, finely chopped
• 1 cup #1 fine Sunnyland Mills bulgur wheat (Purchase here)
• 200ml/7fl oz dry white wine
• 1.1 litres/1 pint 16fl oz warm vegetable stock (made with stock cubes)
• 1 small (or ½ large) butternut squash, peeled, deseeded, cut into small cubes
• small handful fresh sage leaves, thinly sliced
• 100g/3½oz Parmesan (or a similar vegetarian hard cheese), finely grated
• 150g/5oz ball of mozzarella, drained, cut into small cubes
• 30g/1¼oz pine nuts, to serve
• salt and freshly ground black pepper

See preparation method here