Autumn Onion Squash with Fresh Sheep’s-Milk Ricotta and Fragolina Grapes

Name: Autumn Onion Squash with Fresh Sheep’s-Milk Ricotta and Fragolina Grapes
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 50 ml olive oil, plus a splash for cooking the girolles; 1 onion squash, quartered and seeds discarded; 2 garlic cloves, crushed; 50 g butter; 100 g Fragolina or Muscat grapes; Handful of land cress or watercress; Salt and freshly ground black pepper; 200 g fresh sheep’s-milk ricotta; Maldon salt; Squeeze of lemon juice; Sprig of thyme; 100 g girolle mushrooms, wiped and sliced if large

Preparation info

Serves
4

Difficulty
Medium

Appears in

Today's special

By Anthony Demetre

Published 2008

About

Illustrated on previous pages

Don’t worry about removing the skin of the onion squash, as it’s edible and delicious. Fresh sheep’s-milk ricotta can be obtained from a cheesemonger or good deli. This dish makes a good supper for vegetarians and is often served as part of our vegetarian menu.

Ingredients

Salt and freshly ground black pepper
1 onion squash, quartered and seeds discarded
50 g butter

Europe
United Kingdom
Supper
England
Vegetarian
Autumn
Gluten-free

Method

Preheat the oven to 150°C/gas 2.

In an ovenproof casserole, gently colour the seasoned squash in the butter and olive oil. Add the thyme and crushed garlic cloves, and gently roast in the pre