INGREDIENTS

3 tbsp olive oil
1 small red onion, finely chopped (120g)
1.5 tsp tomato paste
2 garlic cloves, peeled and crushed
2.5 tsp maple syrup
350g butternut squash, peeled and cut into l.5 cm cubes
0.5 tsp ground black pepper
2 tbsp sherry
25g dried currants
70g pitted olives (halved)
25g toasted pine nuts,
1 tbsp fresh oregano leaves (or 1tsp dried oregano, although this should be a last resort)
2 tbsp basil leaves,
120g ricotta

METHOD

1 Fry red onion on medium high for
Four minutes, until softened but not
browned.
2. Add the tomato paste, garlic and 1.5 teaspoons of maple syrup and cook, stirring,
for another 30 seconds
3. Stir in the squash and add black pepper
4. Reduce heat to medium and cook until the
squash is soft but still holds its shape.
5. Put the sherry and currants in a saucepan and gently bring to the boil and leave for the currants to expand.
6. When the squash is ready, stir in the sherry and currant mixture, the olives, teaspoon of maple syrup and cook gently for three minutes.
7. Stir in basil leaves and the ricotta and serve immediately.

Serve with crusty bread or focaccia.