Roasted Butternut Squash with Herbed Ricotta!!!
this is one of those videos that I’m like, “The visuals just don’t do it justice.” I wish you could taste it through the phone!!! A simple appetizer, but one that’s sure to wow. I love how sweet the squash gets when it roasted, and then paired with the herbed ricotta, it has a nice balance of sweet and savory!
RECIPE (serves 4)
1 butternut squash, peeled and cut into large cubes
1/2 cup ricotta
1 tsp finely chopped basil
1 tsp finely chopped mint
1 tsp finely chopped parsley
2 cloves garlic, minced
Zest of 1/2 lemon
Juice of 1/2 lemon
Olive oil
Salt & pepper
Crushed red pepper
Preheat oven to 400 F. Add the squash to a parchment lined baking sheet, drizzle generously with olive oil, and season with salt, pepper, and crushed red pepper. Bake for 25 min, flip, and then bake for another 25-35 minutes or until squash is soft on the inside and crisp and caramelized on the outside.
While squash is baking, prepare the herbed ricotta. Add ricotta, herbs, lemon zest, and lemon juice to a small bowl. Mix together until smooth.
When squash is done baking, add it to a plate and top with dollops of ricotta. Drizzle on some more olive oil, and season with more salt and both peppers. Garnish with basil, if desired. Serve warm!