Step 1

Heat the oven to 200°C fan.

Step 2

Cut the squash in half lengthways, then scoop out the seeds. Fill both scooped-out cavities with extra virgin olive oil, then place 3 whole unpeeled garlic cloves into each cavity so they’re submerged in the oil.

Step 3

Season each half with salt and pepper, then place in the oven to roast for 30-35 mins, until golden and soft.

Step 4

Carefully spoon out the garlic and allow it to cool for a minute, then squeeze out the soft insides onto a plate or chopping board.

Step 5

Squeeze the juice of the lemon over the squash while it’s still hot, followed by a generous amount of Parmesan on each side, then chop it into chunks.

Step 6

Serve the squash with a dollop of ricotta, the soft confit garlic, and a big green salad dressed with lemon juice and extra virgin olive oil. Simplicity at its best.