This dish is loosely based on a Breton fish dish and can be served either as a festive starter or as a vegetarian centrepiece on the Christmas or Thanksgiving table. It’s prepared and sliced like a terrine. This works very well by itself, but also makes a great accompaniment to roast turkey or duck
Prep time: 25 minutes/Cook time: 65 minutes/Serves: 8
Ingredients:
500g butternut squash (from the neck end), peeled and halved lengthways
4 tsp olive oil (plus extra for greasing)
1 large red onion, thinly sliced
2 tsp sugar
1 tbsp balsamic vinegar
500g ricotta
2 medium eggs
50g had goat’s cheese, finely grated (or use a vegetarian hard cheese)
1/4 tsp freshly-grated nutmeg
3 sprigs fresh thyme
Method:
Pre-heat your oven to 190°C (170°C fan/375°F/Gas Mark 5). Line a baking tray with baking parchment.
Slice the squash into 1cm-thick wedges and toss with 2tsp oil and some seasoning. Arrange in a single layer on the lined baking tray, place in the centre of your pre-heated oven and roast for 20-25min, until just tender. Set aside until cool enough to handle.
Meanwhile, heat the remaining oil in a medium frying pan over low heat. Add the onion and fry, stirring occasionally, for 10-12min until softened. Now add the 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.
In a bowl, whisk together the ricotta, eggs, cheese, nutmeg, ¾tsp salt and some freshly ground pepper.
Lightly grease and line a 900g (2 lb) 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 the oven for 45-50min, until just set firm.
Allow to cool 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.
