Ingredients
- 1 or 2 butternuts depending on size (Oamaru Organics)
- 1 bunch of spring onions (Janefield Hydroponics)
- 250 gm ricotta
- 1/2 cup milk (Holy Cow)
- 1 clove crushed garlic (Te Mahanga)
- 1/4 tsp nutmeg
- 1/2 tsp ground ginger
- 1 Tbsp brown sugar
- Salt and pepper
Baked Butternut and Ricotta
Method
- Preheat the oven to 180 degrees C
- Peel and thinly slice the butternut
- Cut the white ends of the spring onions on an angle and finely cut the green ends to garnish
- Using a greased ovenproof baking dish, layer the butternut, then a sprinkle of spring onion whites, alternating until finished
- Cover the dish with tin foil or a lid and bake for 10 minutes or until just soft
- In a bowl whisk up the remaining ingredients except the sugar, until smooth
- Pour over the butternut and sprinkle the top with sugar
- Turn the oven down to 160 degrees and bake uncovered for 10 - 15 minutes
- Remove, and serve hot, garnished with spring onion greens
- Great as a side dish with Sunday lunch
Comments
Recipe by: Amy Dougherty
