½ butternut squash, cut in half
50g honey
50ml olive oil
Large pinch Maldon sea salt
Freshly milled black pepper
Roasted butternut (from above)
200g ricotta (shop-bought)
80g walnuts, toasted
10 basil leaves, ripped
30ml olive oil
Little honey
Maldon salt and milled black pepper
1 whole butternut squash, cut in half (skin on)
40g honey
Little olive oil
2 large pinches Maldon sea salt
8 turns freshly milled black pepper
Few sprigs rosemary
Little lemon juice and zest
Cut the butternut in half and place onto a roasting tray.
Drizzle over the olive oil and honey, then season with Maldon salt and black pepper.
Roast at 180°C for approximately 60 minutes, until just tender.
Test with a knife — it should slide through easily without resistance.
Allow to cool, then cut into 2cm chunks.
Place the roasted butternut into a bowl with the ricotta.
Add the toasted walnuts, seasoning, olive oil and a little honey.
Gently fold together and finish with the basil leaves.
Heat the oven to 180°C.
Place the halved butternut into a deep roasting dish lined with parchment paper.
Drizzle with olive oil and honey, then season with salt and pepper.
Roast at 190°C for 35 minutes.
Reduce the oven temperature to 170°C, add the rosemary and drizzle over a little lemon juice.
Cook for a further 15 minutes, until tender to the touch.
Remove from the oven, cover loosely with foil and allow to rest for 10 minutes so the flavours develop.
Finish with lemon zest and cut into chunks to serve.
½ butternut squash, cut in half
50g honey
50ml olive oil
Large pinch Maldon sea salt
Freshly milled black pepper
Roasted butternut (from above)
200g ricotta (shop-bought)
80g walnuts, toasted
10 basil leaves, ripped
30ml olive oil
Little honey
Maldon salt and milled black pepper
1 whole butternut squash, cut in half (skin on)
40g honey
Little olive oil
2 large pinches Maldon sea salt
8 turns freshly milled black pepper
Few sprigs rosemary
Little lemon juice and zest
Cut the butternut in half and place onto a roasting tray.
Drizzle over the olive oil and honey, then season with Maldon salt and black pepper.
Roast at 180°C for approximately 60 minutes, until just tender.
Test with a knife — it should slide through easily without resistance.
Allow to cool, then cut into 2cm chunks.
Place the roasted butternut into a bowl with the ricotta.
Add the toasted walnuts, seasoning, olive oil and a little honey.
Gently fold together and finish with the basil leaves.
Heat the oven to 180°C.
Place the halved butternut into a deep roasting dish lined with parchment paper.
Drizzle with olive oil and honey, then season with salt and pepper.
Roast at 190°C for 35 minutes.
Reduce the oven temperature to 170°C, add the rosemary and drizzle over a little lemon juice.
Cook for a further 15 minutes, until tender to the touch.
Remove from the oven, cover loosely with foil and allow to rest for 10 minutes so the flavours develop.
Finish with lemon zest and cut into chunks to serve.
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