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

Preparation info
  • Serves


    • Difficulty


Appears in
Today's special: A new take on bistro food

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.


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


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