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


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
  • 50 ml olive oil, plus a splash for cooking the girolles
  • Sprig of thyme
  • 2 garlic cloves, crushed
  • 100 g Fragolina or Muscat grapes
  • 100 g girolle mushrooms, wiped and sliced if large
  • Squeeze of lemon juice
  • Handful of land cress or watercress
  • 200 g fresh sheep’s-milk ricotta
  • Maldon salt


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 preheated oven until soft, about 20 minutes. Set aside, reserving all the fat and juices.

Put 30 g of the grapes in a small saucepan with a splash of water, Cover and heat gently, until soft and broken down, about 10 minutes. When all the grapes are soft and mushy, strain them through a sieve, pushing all the juice out with a wooden spoon. Sit the remaining grapes in this warm syrupy liquid.

Heat the fat from the squash pan gently in a frying pan and cook the girolles until soft. Season. Drain the girolles, reserving the juices. Add a splash of olive oil and a squeeze of lemon juice to acidulate these juices; this is the dressing for the salad.

Now arrange the squash, girolles, salad leaves and ricotta on 4 serving plates. Season with Maldon salt, freshly ground black pepper and the dressing from the girolles. Scatter the grapes on top and drizzle over some of the juice.