400g dried pappardelle

450g peeled, cubed squash

200g sourdough, torn into pieces

100ml extra virgin olive oil

30g capers

2 cloves, sliced garlic

50g chopped parsley

juice and zest 1 lemon

200g ricotta, drained

Serve with finely grated vegetarian parmesan-style cheese

and more extra virgin olive oil


1. Toss the squash, in the oil, roast at 180°C for about 15 minutes, season well. Add the bread, garlic to the squash, mix it all and then roast for another 15 minutes until the bread has crisped

2. Cook the pappardelle in lots of boiling salted water, drain, then put into a large bowl, season and add liberal amounts of oil

3. Now add everything else, and gently toss with tongs

4. Divide between 4 bowls, top with cheese

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