1 or 2 butternuts depending on size (Oamaru Organics)
1 bunch of spring onions (Janefield Hydroponics)
250 gm ricotta
1/2 cup milk (Holy Cow)
1 clove crushed garlic (Te Mahanga)
1/4 tsp nutmeg
1/2 tsp ground ginger
1 Tbsp brown sugar
Salt and pepper
Preheat the oven to 180 degrees C.
Peel and thinly slice the butternut. Cut the white ends of the spring onions on an angle and finely cut the green ends to garnish. Using a greased ovenproof baking dish, layer the butternut, then a sprinkle of spring onion whites, alternating until finished. Cover the dish with tin foil or a lid and bake for 10 minutes or until just soft. In a bowl whisk up the remaining ingredients except the sugar, until smooth. Pour over the butternut and sprinkle the top with sugar. Turn the oven down to 160 degrees and bake uncovered for 10 - 15 minutes. Remove, and serve hot, garnished with spring onion greens. Great as a side dish with Sunday lunch.
Recipe by: Amy Dougherty