My new son Evan very obligingly took a 30 min nap that allowed me just enough to make this (then quickly scarf it down as he threatened to start waking up - oh well). This recipe fits the bill for my new life with a baby: quick to cook with minimal washing up and plenty of left overs for later. It's also extremely delicious, you could really use any combo of vegetables you fancy, but this combination of leeks, mushrooms and squash go perfectly with the creamy, melty dollops of ricotta. Perfect hot but also awesome chilled for a picnic.

Share: