WELCOME TO SQUASH WEEK! 5 DAYS, 5 DIFFERENT SQUASH RECIPES! We are starting off strong with a Roasted Butternut Squash with Herbed Ricotta!!! (recipe below)
Butternut squash is the squash we all know and love, and she deserves all her glory. She’s sweet, she’s nutty, she can be annoying to prepare, but she is ALWAYS WORTH IT. A versatile and accessible queen.
This recipe is actually from last year, but it was so good, I had to bring it back. HOWEVER all 4 remaining squash recipes coming this week will be new and fresh!
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!