Maple-Chilli Squash Flatbread with Whipped Tofu Ricotta

This is the sort of flatbread I’d put in the middle of the table and keep reaching for another slice of. The squash gets sticky and caramelised around the edges, with a little chilli to balance the maple syrup. Underneath is a generous layer of lemony whipped tofu ricotta. The tofu adds plant-based protein, and you can make the ricotta while the squash roasts.