- 1 squash
- 2 red onions
- 2 garlic cloves
- 200g chestnut mushrooms
- 1 tsp dried oregano
- 330ml cherry tomato passata
- 400g tin of chickpeas
- 50g baby leaf spinach
- ½ x 250g mascarpone
- 50g breadcrumbs
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Trim the stalk off the squash. Slice the squash in half and use a spoon to scoop out the seeds (no need to peel, although you can if you prefer). Slice the flesh into thick chunks and scatter into a medium ovenproof dish. Toss with 1 tbsp olive oil and a pinch of salt and pepper till evenly coated, then slide into the oven and bake for 20 mins.
- 2.
Meanwhile, peel the red onions and thinly slice them. Peel the garlic cloves and crush or finely chop them. Slice the chestnut mushrooms.
- 3.
Pour 1 tbsp olive oil into a medium pan and bring to a medium heat. Slide in the chopped onions and mushrooms. Sprinkle in a pinch of salt and pepper and fry for 5 mins, stirring occasionally, till glossy and softened.
- 4.
Stir the chopped garlic into the pan. Spoon in 1 tsp dried oregano and cook for a further 1 min.
- 5.
Drain and rinse the chickpeas. Tip them into the pan. Pour in the cherry tomato passata. Stir well and bring to a simmer, then cook for 5 mins. Tip the spinach leaves and half the pot of mascarpone into the sauce and stir till the leaves are wilted and everything is combined. Taste the sauce and add a little more salt and pepper if needed.
- 6.
The squash should be roasted by now. Pour the sauce into the dish with the squash and gently turn to mix. Flatten out evenly with the back of a spoon. Sprinkle the breadcrumbs over the top.
- 7.
Slide the dish back into the oven and roast for 20 mins, till golden brown and bubbling. Spoon onto a couple of warm plates and serve.
- Tip
Mascarpone amour
Your leftover mascarpone will keep in the fridge for a couple of days. Try folding it into a tomato risotto just before serving, and top a winter root veg with spoonfuls of it for a creamy garnish.
