Summer has always been my favourite season, but the more time goes by, the more I appreciate autumn. It is particularly fleeting here in Malta, much like spring, with very little time between the cold and the heat. I still hate to see summer go, though, so I am always slightly reluctant to start cooking with squash because it feels like an official sign that the season has changed.
Once I get past that, I am very happy to have squash back in the kitchen. Butternut squash is one of my favourites, and this squash, ricotta and caramelised onion bake is a simple way to use up a large one when you want something other than soup or roasted squash.
Thinly sliced squash is layered with soft caramelised onions, creamy ricotta, Parmesan, mozzarella and sage, then baked until golden and bubbling. The onions only need about 10 minutes, just enough to soften and become golden, and their sweetness works particularly well with the squash.
The only slightly time consuming part is slicing the squash, so use a mandoline if you have one. It makes the job much quicker and gives you evenly sized slices. Once that is done, the rest is very easy. I like this as a vegetarian side dish when hosting, especially alongside a simple salad, but it is also substantial enough to serve on its own for lunch.
