1 large butternut squash (about 1.2kg), peeled and halved lengthways
6 garlic cloves, unpeeled
2 tbsp olive oil
½ tsp dried chilli flakes
1 tsp dried thyme
Salt and black pepper
100g baby spinach
60g Parmesan (or vegetarian alternative), grated, plus extra to serve
1 tbsp fresh sage leaves, chopped
1 egg, plus 1 egg yolk
- Preheat the oven to 200°C/180°C fan/gas 6.
- Scoop out and discard the seeds from the squash, then cut the flesh into small chunks and place in a roasting tin. Add the garlic cloves to the same tin. Drizzle everything with the olive oil, scatter over the chilli flakes and thyme and season with some salt and black pepper. Cover with foil and roast for 30 minutes until soft.
- Place the squash into a large bowl. Gently stir through the spinach and season with salt and pepper. Set aside to cool.
- Squeeze the garlic cloves out of their skins into a bowl and mash together with the ricotta, Parmesan, sage and some salt and black pepper. Stir in the egg and yolk, then add the ricotta mixture to the squash and spinach and stir gently to combine.
- Spoon into four individual gratin dishes. Top with some extra Parmesan, then bake for 20-25 minutes until golden. Allow to rest for 4-5 minutes, then serve.
Per serving 475kcals, 23.9g fat (10.9g saturated), 45.2g carbs (7.3g sugars), 26.8g protein, 6.8g fibre, 0.392g sodium