Butternut squash with currants, olives and ricotta

Put two tablespoons of the oil in a medium saute pan on a medium-high heat, then add 1 peeled and finely chopped red onion and cook, stirring occasionally, for four minutes, until softened but not browned. Add 1,5 tsp tomato paste, 4 peeled and crushed garlic cloves and a teaspoon and a half of maple syrup, and cook, stirring, for another 30 seconds, until fragrant. 

Stir in 350g cubes (1-1,5 cm) butternut squash, a half-teaspoon of salt and a generous grind of pepper, then turn down the heat to medium and fry, stirring occasionally, for 12 minutes, until the squash is soft but still holding its shape.

Meanwhile, put 2tbsp sherry vinegar in a small saucepan on a medium-high heat. Once it’s bubbling, take off the heat, stir in 25g dried currants and set aside to plump up.

When the squash is ready, stir in the vinegar and currant mixture, 70g pitted and halved olives, a teaspoon of maple syrup and an eighth of a teaspoon of salt, and cook gently for three minutes more. Set aside to cool slightly – give it at least 15 minutes – then stir in 1 tbsp oregano leaves and 2 tbsp shredded basil leaves.

In a small bowl, combine 120g ricotta, an eighth of a teaspoon of salt and a generous grind of pepper. Divide the ricotta mix between two plates, then top with the warm squash mixture and 25g well toasted pine nuts. 

Drizzle over a final tablespoon of oil and serve warm or at room temperature, with focaccia to tear, scoop and eat alongside.

(Here Ottolenghi's original recipe, and 2 more)

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