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.