Alex Luck//Hearst Owned

Caramelised Onion and Squash Baked Ricotta

Serve this delicious vegetarian centrepiece at the table alongside your turkey and the meat eaters will all want a slice too!

By The GH Kitchen TeamPublished: 01 December 2020

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Perfect for veggies and meat eaters alike! Roasted squash and onions are placed atop a baked ricotta mixture. The perfect balance between sweet, herby and creamy, our vegetarian centre piece around the Christmas dinner table this year is sure to delight.

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Yields:

8 serving(s)

Prep Time:

25 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 40 mins

Cal/Serv:

187

Ingredients

500 g
butternut squash (from the neck end), peeled and halved lengthways
4 tsp.
olive oil, plus extra to grease
1
large red onion, thinly sliced
2 tsp.
sugar
1 Tbsp.
balsamic vinegar
500 g
ricotta
2
medium eggs
50 g
vegetarian hard cheese or hard goat’s cheese, finely grated
1/4 tsp.
freshly grated nutmeg
3
thyme sprigs

Directions

1. Step 1 Preheat oven to 190°C (170°C fan) mark 5. Line a baking tray with baking parchment. Slice squash into 1cm-thick wedges and toss with 2tsp oil and some seasoning. Arrange in a single layer on the lined tray and roast for 20-25min, until just tender. Set aside until cool enough to handle.
2. Step 2Meanwhile, heat remaining oil in a medium frying pan over low heat. Add onion and fry, stirring occasionally, for 10-12min until softened. Add sugar, vinegar and a pinch of salt, increase heat to high and bubble for 1-2min, until reduced and sticky. Remove from heat and set aside.
3. Step 3In a bowl, whisk together ricotta, eggs, cheese, nutmeg, ¾tsp salt and some freshly ground pepper.
4. Step 4Lightly grease and line a 900g loaf tin with a strip of baking parchment. Put thyme sprigs in the bottom of the tin, then arrange the squash slices neatly on top in 2 layers. Spoon over onions in an even layer, followed by the ricotta mixture, smoothing to level. Put on a baking tray and cook in oven for 45-50min, until just set firm.
5. Step 5Cool in tin for 10min, then run a sharp knife around the edge of the tin and invert on to a serving plate. Serve hot, warm or at room temperature.