Deliciously comforting, this vegpacked bake is perfect for these Autumn days.
Ingredients to serve 4-6 people:
2 butternut squash
1 chilli, deseeded and finely diced
2 tsp caraway seeds
8 cloves of garlic
1 bag of spinach
1 pot ricotta
1 big handful of freshly grated parmesan
Freshly ground black pepper
6 - 8 sage leaves
1 handful of seeds or chopped nuts of your choice
Pre heat the oven to 180c /350f/ gas mark 4.
Cut the butternut in half, lengthways and scoop out the seeds. Score the flesh making a criss-cross pattern.
Rub a teaspoon of olive oil over each half of the butternut, then sprinkle over the chilli and caraway seeds. Nestle the garlic cloves in amongst the squash.
Cover with tin foil and pop in the oven to bake for 40-45 minutes or until really tender all the way through.
Remove the cooked squash from the oven and allow to cool a little before scooping all the flesh out of the skins into a large mixing bowl.
Transfer 2 or 3 tablespoons of the squash into a separate mixing bowl. Squeeze the garlic cloves out of there skins and add them to the bowl and mash them together with the squash with the back of a fork. Add the ricotta, the majority of the parmesan, season and give everything another good mix.
Add the spinach leaves to other bowl of squash, season and gently mix together before adding the ricotta mixture. Ensure that the whole mix is evenly distributed then transfer to a baking dish.
Sprinkle over the seeds or nuts along with the remaining parmesan and tuck in the sage leaves.
Place the dish in the oven and bake for 30-35 minutes or until the top is golden.
Feel free to make this your own by changing the herbs, spices and cheese to suit you!