The veggie main
Serve this delicious vegetarian centrepiece at the table alongside your turkey – the meat eaters will all want a slice, too!
Caramelised Onion and Squash Baked Ricotta
With its combination of sweet squash, tangy onions and creamy ricotta, this pairs wonderfully with all the traditional accompaniments. 500g butternut squash (from the neck end), peeled and halved lengthways 4tsp olive oil, plus extra to grease 1 large red onion, thinly sliced 2tsp sugar
1tbsp balsamic vinegar
500g ricotta
2 medium eggs
50g vegetarian hard cheese or hard goat’s cheese, finely grated
¼tsp freshly grated nutmeg
3 thyme sprigs, plus extra to garnish, optional
1 Preheat oven to 190°C (170°C fan) mark 5. Line a baking tray with baking parchment. Slice squash into 1cm-thick wedges and toss with 2tsp oil and some seasoning. Arrange in a single layer on the lined tray and roast for 20-25min, until just tender. Set aside until cool enough to handle.
2 Meanwhile, heat remaining oil in a medium frying pan over low heat. Add onion and fry, stirring occasionally, for 10-12min, until softened. Add sugar, vinegar and a pinch of salt, increase heat to high; bubble for 1-2min, until reduced and sticky. Remove from heat; set aside.
3 In a bowl, whisk together ricotta, eggs, cheese, nutmeg, ¾tsp salt and some freshly ground pepper.
4 Lightly grease and line a 900g loaf tin lengthways with a strip of baking parchment. Put thyme sprigs in bottom of tin; arrange squash slices neatly on top in 2 layers. Spoon over onions in an even layer, followed by ricotta mixture; smooth to level. Put on a baking tray; cook in oven for 45-50min, until just set firm.
5 Cool in tin for 10min, then run a sharp knife around the inside edges of the tin; invert on to a serving plate. Serve hot, warm or at room temperature. Garnish with extra thyme sprigs, if you like. PER SERVING 187cals, 10g protein, 12g fat (6g saturates), 10g carbs (7g total sugars), 2g fibre
GET AHEAD Cook the butternut squash and onions a day ahead. Cover and chill separately. Complete recipe to serve.