Roast butternut squash with savoury ricotta (From Bournemouth Echo)

Roast butternut squash with savoury ricotta

1:00pm Monday 22nd February 2010 in

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Roast butternut squash with savoury ricotta

6 tbsp extra-virgin olive oil

salt and ground black pepper

4 garlic cloves, peeled and roughly chopped

1/4 tsp chilli flakes

pinch of grated nutmeg

2 small butternut squash, halved and seeded

2 tbsp rosemary leaves

1 bunch flat-leaf parsley, leaves only

175g/6oz ricotta

225g/8oz cow's mozzarella, diced

85g/3oz Gorgonzola

green salad, for serving

Preheat the oven to 200C/400F/Gas 6.

Arrange the butternut squash, cut-side up, on a roasting tray. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tbsp rosemary and season. Place in the oven and cook for 50 minutes until roasted and caramelised.

Meanwhile, in a mini food processor, blend the remaining rosemary, parsley, garlic, chilli flakes and nutmeg to a paste then, with the machine running slowly, add the remaining olive oil. Pour into a bowl and mash together with the ricotta, mozzarella and Gorgonzola, then check the seasoning.

When the butternut squash is cooked, remove from the oven and fill the cavities with the cheese mash. Return it to the oven and cook for 15 minutes. Serve with a green salad.

(If Gorgonzola is not to your liking, replace it with 25g/1oz grated Parmesan).