Roast crown prince squash, ricotta and caramelised chilli sage butter | Matching Food & Wine
A simple delicious roast squash recipe with a rich caramelised chilli sage butter from the Towpath cafe cookbook by Lori de Mori and Laura Jackson
Ingredients
- 1 large or 2 medium crown prince squash, weighing around 2kg/41/2lb
- 2 tablespoons olive oil
- Caramelised Sage and Chilli Butter (see below)
- 150g/51/2oz ricotta
- salt and pepper
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