LIKE many celebrity chefs before him, Antony Worrall Thompson is on a mission to show the nation how easy it is to cook.
In his latest cook book, Antony Makes It Easy, the chef wants to prove that producing home-cooked food is just as simple as heating up a pre-packaged meal.
Here he shares with us his Roast Butternut Squash with Savoury Ricotta recipe.
What you’ll need
6 tbsp extra-virgin olive oil
salt and ground black pepper
4 garlic cloves, peeled and roughly chopped
1/4 tsp chilli flakes
pinch of grated nutmeg
2 small butternut squash, halved and seeded
2 tbsp rosemary leaves
1 bunch flat-leaf parsley, leaves only
175g/6oz ricotta
225g/8oz cow’s mozzarella, diced
85g/3oz Gorgonzola
green salad, for serving
How to make it –
1. Preheat the oven to 200C/400F/Gas 6.
2. Arrange the butternut squash, cut-side up, on a roasting tray. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tbsp rosemary and season. Place in the oven and cook for 50 minutes until roasted and caramelised.
3. Meanwhile, in a mini food processor, blend the remaining rosemary, parsley, garlic, chilli flakes and nutmeg to a paste then, with the machine running slowly, add the remaining olive oil. Pour into a bowl and mash together with the ricotta, mozzarella and Gorgonzola, then check the seasoning.
4. When the butternut squash is cooked, remove from the oven and fill the cavities with the cheese mash. Return it to the oven and cook for 15 minutes. Serve with a green salad.
