Warm roasted butternut squash, with mashed ricotta and feta cheese & apple & fennel slaw - From Butternut Squash Sceptic to Believer: The Unexpected Recipe That Won Over My Taste Buds

Butternut squash was never at the top of my cooking list. In fact, I was quite sceptical. The blend of sweet and savoury flavours always seemed off to me. It felt like an odd combination, reminiscent of the joke by Peter Kay: "You what? Cheesecake??" The thought of sweetness sneaking into my savoury dishes didn't sit right. However, as autumn approached this year, a this recipe really changed my opinion on butternut squash completely.

Now that the chill of autumn is settling in, I’m thrilled to share this dish that has become a family favourite, drawing everyone into the kitchen every time I prepare it.

The Alluring Ingredients

The sweet, roasted squash pairs perfectly with a salty, creamy mixture of ricotta and feta cheese, with a tangy red apple and fennel relish adding a refreshing twist.

Picture the vibrant colours: the deep orange of the squash, the creamy white of the cheeses, and the bright red of fresh apples. Add in the peppery notes of arugula and the satisfying crunch of caramelized pecans, all drizzled with a thick balsamic glaze.

Each ingredient brings its own unique flavour and texture, creating a delightful mix of sweet, savoury, salty, soft, and crunchy. This dish embodies the comforting essence of fall.

Warm roasted butternut squash, with mashed ricotta and feta cheese & apple & fennel slaw - An Elegant Starter or Casual Lunch

What makes this Warm roasted butternut squash, with mashed ricotta and feta cheese & apple & fennel recipe truly special is its versatility. It shines as an elegant starter for a dinner party, yet my family happily enjoys it as a satisfying lunch. The creamy filling nestled inside the rings of roasted butternut squash, topped with apple and fennel relish, is not only pleasing to the eye but also filling.

For a trendy twist, consider presenting it in a “butter board” style. Arrange the warm squash on a lovely platter, allowing it to overflow with cheese and relish. Guests can scoop their servings onto crunchy crackers or warm focaccia. This sharing style invites conversation and connection around the table, making mealtime feel special.

The Recipe

Ingredients

Butternut Squash Cubed & Roasted

1 tub of Ricotta

1 pack of Feta Cheese

1 Red Apple cut into match sticks

1 Fennel Bulb cut into match sticks

Juice of half a lemon

1/4 cup of cider vinegar

1/4 cup of olive oil

Pinch of flaky salt

1 cup of Pecan Nuts

1/4 cup of sugar

1 tbsp butter

Scattering of rocket leaves

Balsamic glaze for drizzling

Method

Cut butternut squash into cubes, toss in olive oil and roast in the oven until tender.

For the caramelised nuts, tip nuts into a saucepan with sugar and butter, stirring continuously on a medium heat, until the butter has melted and the sugar has completely dissolved into the butter and taken on a deep golden brown colour. Remove from the heat and immediately tip onto a cooking sheet lined with greaseproof paper, separating the nuts with 2 forks. Do not touch the nuts until they have cooled, these will be super hot. Now set aside and guard said nuts away from thieving marauding fingers. These are seriously moreish!

Now in a bowl, mash together the ricotta & feta cheese until smooth and lightly season. Set aside.

Cut the apple and fennel into matchsticks, toss in the lemon juice, add oil and vinegar. Set aside.

To build the salad ... Spread the cheese mixture thickly over a wooden board. Scatter over the butternut squash, apple and fennel relish (discarding the liquid), rocket and nuts. Drizzle with the balsamic glaze