ROAST SQUASH WITH KALE, RICOTTA AND WALNUT SALSA

October, autumn has well and truly arrived and we are celebrating the season with all the flavours of our kitchen garden.  Crown Prince Squash can be found in most supermarkets, medium sized with silver-blue skin, its flesh is a glorious bright orange with a sweet, nutty flavour.  Roasted & pureed in this delicious vegetarian main, brought together with kale, ricotta cheese and a walnut salsa, this hearty supper dish is impressive enough for a dinner party menu and will convert the most ardent meat-eater.  We have categorised this as a 'simple' dish, it truly is, you can of course buy ricotta but we have included our recipe for a home-made version that lifts the dish to an entirely different level.  If you are going to make the cheese then allow plenty of time the night before ... it will be worth it.

Serves 4 as a main course

Ingredients:

• 2 medium crown prince squash, deseeded and cut into wedges

• Chilli flakes

• 100 g sage

• 500 g red or green kale, washed

• 200 ml Rapeseed oil

• 150 g unsalted butter

• juice of 1 lemon

• Sea salt

• Black pepper

Pre-heat oven to 180°c

1. Heat a large frying pan over a high heat. Once hot pour a little oil into the pan, then carefully place a few squash wedges into the pan and caramelise on both sides.

2. Once caramelised place the squash on to a suitably sized baking tray, season with salt and pepper, a few sage sprigs and chilli flakes then roast for 15 minutes in a hot oven or until just soft.

3. Put the butter in a large saucepan over a medium heat.

4. Then place the kale into the pan, add 100ml of boiling water, cover with a lid and leave to steam for 2 minutes.

5. Splash with lemon juice.

6. Season to taste with salt and pepper.

7. Remove kale from the pan and place into a colander or onto kitchen towel to drain any excess fat.

For the Squash Purée:

• 1 small crown prince squash

• 100 g bunch of sage, leaves picked from stems

• Sea salt

• Black pepper

1. Pre-heat oven to 180°c

2. Carefully cut one of the squash in half, scrape out the seeds.

3. Place the squash on a baking tray, drizzle with olive oil, season with salt & pepper and a few sprigs of fresh sage.

4. Cook the squash in the pre-heated oven for about 25 minutes or until soft.

5. Once cooked, remove the squash from the oven, set to one side and allow to cool for 30 minutes.

6. Remove the flesh from the skin, place in a food blender and blitz on full power until a smooth purée.

For the Walnut Salsa:

• 200 g walnut halves, chopped

• 150 ml cider vinegar

• 200 ml walnut oil

• Sea salt

• Black pepper

1. To make the salsa place all the ingredients into a mixing bowl and mix well until resembles a dressing and is the desired consistency.

2. Season to taste.

For the Ricotta cheese:

• 2 pints whole milk, free range if possible (pasture promise)

• 100ml double cream

• 20ml lemon juice

1. Place the milk, double cream and salt into a heavy bottom saucepan.

2. Bring the liquid to 85°c or scalding point just before it boils, add the lemon juice, turn down the heat and simmer for 5 minutes over a medium heat.

3. Remove from the stove, cover with a lid and allow to steep for an hour.

4. Once steeped you should notice the milk has separated into large curdles. It is now ready to strain the ricotta through muslin cloth and allow to sit in the fridge overnight.

To plate:

1. Start plating with the purée in the middle of your plates, then start adding the rest of your components and building up the plates until you’re happy there is enough.

2. Finish the dishes with the ricotta and walnut salsa at the last moment.