WHIPPED WESTCOMBE RICOTTA WITH CANDIED SQUASH

Cook time: 30 minutes

Serves 4

Squashes and pumpkins aren’t used an awful lot in desserts (apart from the American pumpkin pie) but when cooked in a sugar syrup they are fantastic in all sorts of sweet dishes. You can make a larger amount of the candied squash and keep it in a preserving jar or tub in the fridge for another time.

INGREDIENTS

– 500g ripe orangefleshed squash, such as Crown Prince or butternut

– 200g granulated

sugar

– ¼ of a vanilla pod, halved lengthways, or a few drops of vanilla essence

– 1 star anise

– 2 tbsp pumpkin seeds – 2 tsp icing sugar

– a good knob of butter,

melted

– 120-150g ricotta – 60ml double cream

METHOD

Peel and deseed the squash, then cut into about 1.5-2cm chunks. Put the sugar in a pan with 250ml water plus the vanilla and star anise. Bring to the boil and add the squash. Cook on a medium heat until it is just tender – 10-12 minutes. The liquid should have thickened up and just coat the squash; if not, remove the pieces and continue simmering the liquid until thickened, then return the squash to the pan and simmer for 2-3 minutes. Remove from the heat and leave to cool.

Heat a grill, mix the pumpkin seeds with the icing sugar and melted butter, and place them in a small pan or tray. Grill for a few minutes, turning them as they are cooking, until they are lightly coloured.

Soften the ricotta in the bowl by beating with a spoon, then mix in the cream.

To serve, divide the ricotta mixture on to four serving plates and slightly spread with the back of the spoon. Add the pieces of squash with a little of the syrup and scatter over the seeds.