The temperature has dropped so we need lots of hearty hot food to get us through the chilly days. This is a delicious vegetarian meal with a chilli kick. I also got to use my new pestle and mortar for the paste.
- 1 butternut squash
- 1 tbsp cardamon seeds
- 1 Komodo Dragon chilli, deseeded and sliced
- 2 tsp finely chopped garlic
- 2 tbsp olive oil
- A handful of spinach
- 250g ricotta
- 1 egg, beaten
- 100g cheddar cheese, grated
- 3 tbsp breadcrumbs
Preheat the over to 180C. Slice the butternut squash in half and remove all the seeds.
Put the cardamon, chilli and garlic in a pestle and mortar. Grind until almost a paste (the seeds will crack and release the flavour).
Put the squash half cut side up on an oven tray. Rub the paste all over the cut side and bake in the oven for 1 hour or until soft.
In another bowl put the ricotta and mix with the egg and 75g of the cheese. Season with pepper.
When the squash is soft scoop it out and put in an ovenproof bowl, cutting the squash in chunks as you go. Add the spinach and mix together. Pour the ricotta mixture over the top. Sprinkle over the remaining cheese and the breadcrumbs. Bake for a further 15 minutes.