Butternut squash with currants, olives and ricotta

Step 1

Put two tablespoons of the oil in a medium saute pan on a medium-high heat, then add the onion and cook, stirring occasionally, for four minutes, until softened but not browned.

Step 2

Add the tomato paste, garlic and a teaspoon and of the maple syrup, and cook, stirring, for another 30 seconds, until fragrant.

Step 3

Stir in the 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.

Step 4

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

Step 5

When the squash is ready, stir in the vinegar and currant mixture, the olives, remaining 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 the herbs.

Step 6

In a small bowl, combine the ricotta, an eighth of a teaspoon of salt and a generous grind of pepper.

Step 7

Divide the ricotta mix between two plates, then top with the warm squash mixture.

Step 8

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