Roasted squash with ricotta and lemon recipe

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  • Vegetarian
serves: 4
Skill: easy
Prep: 15 min
Cooking: 30 min

Nutrition per portion

Calories 409 kCal 20%
Fat 31g 44%
  -  Saturates 7g 35%

Roasted squash with ricotta and lemon is the perfect vegetarian main or starter (depending on how big your apetite is!), especially at Christmas or a dinner party. Creamy ricotta coupled with sweet roasted squash makes a dreamy combo, with saltiness from the black olive tapenade and crunch from toasted pine nuts. This makes a dish that’s simple to make and ready in 45 mins.


  • 800g butternut squash, peeled
  • 4tbsp olive oil
  • 250g ricotta
  • Zest and juice 1 lemon
  • 75g toasted pine nuts
  • 110g bag rocket
  • Black olive tapenade


  • Heat the oven to 200C, gas 6. Slice the squash into thick rounds and put on a baking tray. Drizzle with 2tbsp oil and roast for 25-30 mins until cooked through and slightly crisp.

  • In a bowl, mix the ricotta, lemon juice, most of the pine nuts and rocket, and season. Set aside.

  • To make the dressing, loosen the black olive tapenade with the remaining olive oil and a little water.

  • To serve, divide the ricotta mix across the squash discs, top with remaining rocket, lemon zest, remaining pine nuts and drizzle over the dressing.

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