Warm Squash and Ricotta Salad with crispy bacon

By The Nosh Team -Posted on 15th Feb 2013  
508 warm squash and ricotta salad main

Recipe info

Cost: to be updated

Serves: 4

Ease: **

Prep Time: 20 Minutes

Cook Time: 30 Minutes


  • 1kg squash, peeled and chopped into 2 cm chunks
  • 2 sprigs thyme, discard the stalk
  • 1 sprig rosemary, discard the stalk
  • 4 garlic cloves,
  • 2 tablespoons olive oil
  • 8 rashers streaky bacon
  • crusty bread
  • green salad
  • 100g ricotta cheese
  • juice of a lemon
  • 1 tablespoon extra virgin olive oil

  1. Put the oven on to 200ºC fan oven/220ºC/gas 7.
  2. Place the squash on a roasting tray. Add the thyme and rosemaryto the tray. Give the garlic bulbs a bash with the flat of a knife, no need to peel, and add to the tray. Season with salt and pepper, add the oil and distribute everything evenly. Place in the oven for 30 minutes. The squash should be browned and tender. Remove the garlic, but retain for later.
  3. Fry the bacon until crispy. Place on some kitchen roll to take off any excess fat.
  4. Cut the crusty bread into chunky slices and toast. Sprinkle with a little extra virgin olive oil. Rub each one with a little of the roasted garlic to make lovely garlic bread.
  5. Put the salad on the plates, top with the squash.  Dot the ricotta over, a spoonful at a time. Place the bacon over the top and drizzle each plate with a squeeze of lemon juice.
  6. Serve with the crusty bread.

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