Squash, Kale & Ricotta Bake

INGREDIENTS:

serves 4-6

to roast the squash

800g roast squash or pumpkin

2 tbsp olive oil

3 large garlic cloves

Herbs, rosemary or thyme

Salt,pepper

1 large onion, finely sliced 

2 tbsp olive oil 

1 tsp sea salt

150g baby spinach 

200g cavelo nero, torn from the stems and roughly chopped 

350g conchiglioni /large pasta shells or any other pasta

250g ricotta, drained 

1 lemon, zest

125g grated parmesan

125g mozzarella ball, drained 

2 tbsp pangrattato (toast and blitz old bread with herbs or garlic)

METHOD:

Heat the oven to 200C/ gas 6

If you are using butternut, onion or delica there is no need to peel the squash, simply halve, remove the seeds and cut into slices.  10-15mm thickness is a good size. Add the oil, salt & pepper and any herbs before spreading out onto a baking sheet in one layer, wedges standing up if possible. Bash the garlic cloves with your knife and add to the tray still in their skins.

Roast for 30 - 40 minutes, the flesh of the squash should feel tender, look golden and the edges of the squash wedges should start to catch. The garlic cloves should be soft and be able to easily be removed from the skins. 

Fry the onion with the olive oil and salt for 10 minutes on a medium heat until softened. Add the kale leaves and cook for a further 5 minutes, then the spinach, let the spinach wilt and then take off the heat and add to a large mixing bowl.

Cook the pasta for a couple of minutes less than the instructions on the packet: you want it to be still a little firm to the bite.

Add the drained ricotta, grated parmesan and the lemon zest to the bowl with the onion and kale mixture. Season well. 

Drain the pasta, reserving a cup of the cooking liquid, and add to the bowl with the ricotta mix. Stir in the reserved cooking water to make a wet sauce that coats the pasta. Tip into a big baking dish and scatter the roast squash, basil and top with the torn mozzarella, the pangrattato and drizzle with a little oil. Bake for 15-20 minutes, until the cheese has melted and the top is golden brown. 

Roast the squash ahead, double the recipe and add the squash wedges to salad or blitz to make the base of a delicious soup