1/2 cup/125 ml extra-virgin olive oil
1 pound/500 g butternut squash peeled, seeded and cut into cubes
Salt and freshly ground black pepper
1 pound/500 g fresh ricotta cheese
1 1/4 cup/290 ml finely grated Parmigiano cheese, plus extra for sprinkling
1/2 cup/125 ml flour
You may need to add more flour if the mixture is too moist.