|500 g||butternut squash|
|300 g||baby spinach|
|75 g||Parmesan cheese (divided)|
|3 tbsp||olive oil (divided)|
|½ tsp||ground cinnamon|
|1 tsp||ground caraway|
|¼ tsp||ground nutmeg|
|¼ tsp||cayenne pepper|
|200 g||ricotta cheese|
|150 ml||heavy cream|
|150 g||smoked bacon (diced)|
Preheat the oven to 200°C/390°F. Halve and deseed butternut squash, then dice into bite-sized pieces. Transfer butternut spash into a large bowl and add olive oil, ground cinnamon, caraway, nutmeg, cayenne pepper. Season with salt and pepper and toss to coat, then set butternut squash aside.
Peel and finely chop garlic. Zest and juice the lime. Add ricotta cheese, egg, heavy cream, chopped garlic, freshly grated Parmesan cheese, half of the lime zest, and remaining olive oil to a bowl and use a hand mixer to stir to combine. Season with salt and pepper to taste.
Add breadcrumbs, remaining freshly grated Parmesan cheese, and remaining lime zest to a bowl and stir to combine. Set aside.
Fry diced smoked bacon in a large frying pan until crispy. Add baby spinach and keep frying until the spinach starts to wilt. Deglaze with half of the lime juice and season with salt and pepper to taste. Remove from heat.
Add spiced butternut squash and spinach-bacon mixture to a baking dish and stir to combine. Spread the ricotta cheese mixture on top and sprinkle with Parmesan cheese mixture.