Per serving:
- Calories: 187
- Protein: 10g
- Total fat: 12g
- Saturates: 6g
- Carbs: 10g
- Total sugars: 7g
- Fibre: 2g
Caramelised Onion and Squash Baked Ricotta
Serve this delicious vegetarian centrepiece at the table alongside your turkey and the meat eaters will all want a slice too!
Perfect for veggies and meat eaters alike! Roasted squash and onions are placed atop a baked ricotta mixture. The perfect balance between sweet, herby and creamy, our vegetarian centre piece around the Christmas dinner table this year is sure to delight.
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Yields:
8 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 40 mins
Cal/Serv:
187
Ingredients
- 500 g butternut squash (from the neck end), peeled and halved lengthways
- 4 tsp. olive oil, plus extra to grease
- 1 large red onion, thinly sliced
- 2 tsp. sugar
- 1 Tbsp. balsamic vinegar
- 500 g ricotta
- 2 medium eggs
- 50 g vegetarian hard cheese or hard goat’s cheese, finely grated
- 1/4 tsp. freshly grated nutmeg
- 3 thyme sprigs
Directions
- Step 1 Preheat oven to 190°C (170°C fan) mark 5. Line a baking tray with baking parchment. Slice squash into 1cm-thick wedges and toss with 2tsp oil and some seasoning. Arrange in a single layer on the lined tray and roast for 20-25min, until just tender. Set aside until cool enough to handle.
- Step 2Meanwhile, heat remaining oil in a medium frying pan over low heat. Add onion and fry, stirring occasionally, for 10-12min until softened. Add sugar, vinegar and a pinch of salt, increase heat to high and bubble for 1-2min, until reduced and sticky. Remove from heat and set aside.
- Step 3In a bowl, whisk together ricotta, eggs, cheese, nutmeg, ¾tsp salt and some freshly ground pepper.
- Step 4Lightly grease and line a 900g loaf tin with a strip of baking parchment. Put thyme sprigs in the bottom of the tin, then arrange the squash slices neatly on top in 2 layers. Spoon over onions in an even layer, followed by the ricotta mixture, smoothing to level. Put on a baking tray and cook in oven for 45-50min, until just set firm.
- Step 5Cool in tin for 10min, then run a sharp knife around the edge of the tin and invert on to a serving plate. Serve hot, warm or at room temperature.
Get ahead
Cook squash and onions a day ahead; cover and chill separately. Complete recipe to serve.
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