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.
Ingredients
- 800g butternut squash, peeled
- 4tbsp olive oil
- 250g ricotta
- Zest and juice 1 lemon
- 75g toasted pine nuts
- 110g bag rocket
- Black olive tapenade
WEIGHT CONVERTER
Method
- 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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