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; 2 garlic cloves, crushed; Sprig of thyme; Squeeze of lemon juice; 100 g girolle mushrooms, wiped and sliced if large; 1 onion squash, quartered and seeds discarded; Salt and freshly ground black pepper; 100 g Fragolina or Muscat grapes; Maldon salt; Handful of land cress or watercress; 50 g butter; 200 g fresh sheep’s-milk ricotta

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
Gluten-free
Vegetarian
England
Autumn

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

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