BUTTERNUT SQUASH ON A LEMONY RICOTTA BED WITH EVOO CONFIT GARLIC 👀

Here goes our first #cookingwitholiveoil recipe with the amazing @soph_gordon.
Embrace the 🔥 and get cooking with your evoo!

Ingredients:
Honest Toil olive oil
1 butternut squash + the seeds
200g ricotta
1 lemon - half zested, half to whole juiced
Large handful herbs of choice - finely chopped, aim for seasonal
4-6 garlic cloves
Knob of butter
Salt and pepper
Extra herbs for garnish
Crusty bread *optional

What to do:
* Pe-heat oven to 180c. Slice your squash in half lengthways, scooping out the seeds and keeping to one side.
* Place each side of the squash flesh side down and rub with a good glug of Honest toil, s&p. Roast in the oven for approx. 30 minutes before checking with a knife to see if it’s cooked. You want it to pierce easily and to be soft and tender.
* For the seeds, simply remove as much of the flesh as you can and pat them dry with a paper cloth or tea towel. Place onto a baking tray and roast with olive oil, s&p for approx. 15 minutes so you can add them to the end of the squash. They can burn easily so make sure they are on the middle/low shelf and keep an eye out.
* Meanwhile, make your lemony ricotta by simply placing it into a bowl, adding the lemon zest, lemon juice, fresh chopped herbs, a drizzle of olive oil and s&p to taste. You can add the other half of the lemon here for a slightly runnier consistency. Mix well.
* For the confit garlic, over a low heat, place the garlic in olive oil. You want enough olive oil to cover the garlic. You will make more than enough so is a great one to keep in a bottle or jar for another time. Once the oil is lightly simmering, add the butter and whisk until melted. Make sure you don’t burn the garlic but it can turn a light shade of brown. Take of the heat and place to one side.
* To assemble, place the ricotta mix onto a plate/platter, followed by the squash. I’ve chopped mine here into large rough chunks. Drizzle your confit garlic over the top and a few herbs to garnish. Add any extra salt and pepper to taste and enjoy! I love scooping up with some crusty bread.