the weather’s been crazy up here lately, one day i’m knee-deep in snow drifts and the next i’m enjoying lunch al fresco in the garden…it certainly tunes the senses. talking of the weather, when it’s warm enough to dust off the barbecue i’ll be grilling the squash in this recipe. the combination of sweetness and fire-roasted char is something else…
Serves | 4.
Prep | 10 minutes.
Cook | 15 minutes.
INGREDIENTS.
⁃ 2tbsp olive oil, plus extra to drizzle.
⁃ half a large butternut squash, peeled, seeded and cut into 1-inch cubes, fried.
⁃ 4 sprigs of thyme, leaves pulled from the stem.
⁃ 2tbsp pine nuts, toasted.
⁃ Half a bag of young spinach (approx 130g), wilted, drained then scrunched into little balls.
⁃ 225g fresh ricotta cheese or plantbased alternative.
⁃ 1 lemon, juice of.
METHOD.
⁃ Heat the oil in a large skillet or frying pan over medium heat and fry the squash for 15 minutes, until softened with some char. Add the thyme in the last 5 minutes.
⁃ While you wait, combine the ricotta, half the lemon juice and a pinch of salt in a large bowl then spoon onto each plate. Top with the squash, scatter over with the pine nuts and dot with the spinach. To finish, drizzle over with the remaining lemon juice and a little olive oil. For a more filling meal, serve with a baked potato.
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