Roasting Squash….the gorgeous scent is filling the kitchen….

Starter today – Squash and Ricotta Crostini – roast half a butternut squash in strips with a little olive oil for 45 mins til soft. Allow to cool. In a bowl mix a little ricotta with some lemon zest and a pinch of chilli flakes. Mash the squash and season well. Spread the squash over toasted bread – I like using sour dough – top with a little ricotta – scatter over some fried sage leaves.

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