Butternut squash with ricotta and Lemon honey

Name: Butternut squash with ricotta and Lemon honey
Yield: Serves 4 as a Starter
Ingredients: finely shredded zest of 1 lemon; handful of rocket leaves; about 12 large Parmesan shavings; about 40 ml milk; 700 g butternut squash sea salt; 70 g Japanese panko breadcrumbs vegetable oil, for deep-frying; 2 eggs, beaten; finely grated zest of ¾ lemon; 60 g thin honey; 3 tsp lemon juice; 50 g plain flour, seasoned with salt; 150 g ricotta cheese

Preparation info

Serves
4
as a Starter

Difficulty
Medium

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

BUTTERNUT SQUASH IS A SWEET, SUCCULENT TREAT AND THESE TEMPTING PARCELS WILL IMPRESS YOUR GUESTS. USE ANY SQUASH TRIMMINGS TO MAKE A COMFORTING SOUP - COOK IN A LITTLE CHICKEN STOCK AND PURÉE WITH CREAM.

Ingredients

700 g butternut squash sea salt
50 g plain flour, seasoned with salt
2

Starter
Vegetarian

Method

Preheat the oven to 190°C/Gas 5. Cut the squash into large wedges, discarding the seeds. Place in the centre of a large piece of foil on a baking tray and season with salt. Wrap tightly and