Butternut squash is such a versatile vegetable, I love to roast it and use it as a base for soups salads and this simple hearty dish. This recipe serves 2.
- 1 Small Squash
- 1–2 garlic cloves (unpeeled), lightly bashed
- A few sprigs of thyme
- 2 tbsp extra virgin olive or rapeseed oil, plus extra to serve
- 100g ricotta
- 30–40g thinly sliced parma ham/bacon lardons
- A squeeze of lemon juice
- Sea salt and freshly ground black pepper
Preheat the oven to 190 C /370 F/ gas 5. Peel and deseed the squash, then cut into chunks.
Put into a roasting dish with the garlic and a few thyme sprigs, if using. Trickle over the 2 tablespoons of extra virgin oil, season with salt and pepper and toss well. Roast for 40–50 minutes, or until the squash is tender and starting to caramelise, giving it a stir halfway through cooking. Discard the garlic and thyme and leave to cool completely.
Put the roasted squash on individual plates or a large platter.
Dot the ricotta over the top. Tear the ham into shreds and scatter over the squash and ricotta. Tear the leaves from the rest of the thyme sprigs, if you have them, and scatter over the dish.
Season with pepper, salt and extra virgin olive oil. Finish with a squeeze of lemon juice, then serve.