Ingredients
- 1.5 kg (3 lb 5 oz) squash
- 2 tbsp olive oil
- 3 garlic cloves, finely sliced
- 75 g (2 ¾ oz) pitted green olives, finely sliced
- 1 red chilli, deseeded and finely sliced
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 4 tbsp (60 ml) red wine vinegar
- 1 tbsp soft brown sugar
- 2 tbsp capers, chopped
- 3 tbsp extra virgin olive oil
- Sea salt and freshly ground black pepper
- 250 g (9 oz) ricotta
- A big handful of mint leaves
- 30 g (1 oz) toasted hazelnuts, roughly chopped
- Zest of 1 lemon
- A drizzle of olive oil
- Northern Pasta Co Gigli
Method
Roast the squash:
Preheat the oven to 200 °C (fan 180 °C) / 400 °F / gas 7.
Peel the squash, cut it into wedges, then deseed and arrange on a baking tray.
Rub with 1 tbsp olive oil and roast for 35–40 minutes, until just tender.
Make the caponata:
Meanwhile, heat the remaining olive oil in a large sauté pan over medium heat.
Add the garlic and cook for 2 minutes, until fragrant.
Stir in the olives, chilli, cinnamon and allspice, and cook for another 2–3 minutes.
Add the vinegar, sugar and capers, and let it bubble gently for 3–4 minutes.
Combine:
Cut the roasted squash into bite-sized chunks and gently fold into the caponata.
Cook together for 2–3 minutes to allow the flavours to mingle.
Taste and adjust seasoning if needed.
Whip the ricotta:
Beat the ricotta with a fork or whisk until fluffy. Spread out on a serving plate or platter.
Finish and serve:
Cook the Gigli and serve with the the warm caponata then spoon over the whipped ricotta. Scatter with mint, hazelnuts, lemon zest, and finish with a drizzle of extra virgin olive oil.
