Roasted Squash Recipe
roasted delicata squash, buttermilk ricotta, arugula pesto, pumpkin seeds, San Giacomo balsamic
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Ingredients
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Roasted Squash
Buttermilk Ricotta
Arugula Pesto
Toppings
Method
Roasted Squash
- 1
Prepare the Squash
Preheat your oven to 400°F (200°C). Cut the delicata squash in half lengthwise and scoop out the seeds.
- 2
- 3
Roast the Squash
Place the squash halves cut-side down on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
Buttermilk Ricotta
- 4
Mix the Ricotta
In a small bowl, combine the ricotta cheese, buttermilk, honey, and a pinch of salt. Stir until well combined and creamy.
Arugula Pesto
- 5
Blend the Pesto Ingredients
In a food processor, combine the arugula, pine nuts, garlic, Parmesan cheese, olive oil, and salt. Blend until smooth and creamy, scraping down the sides as needed.
Toppings
- 6
Prepare the Toppings
Toast the pumpkin seeds in a dry skillet over medium heat until they are golden and fragrant, about 5 minutes.
- 7
Assemble the Dish
Once the squash is roasted, remove it from the oven. Plate the squash and top with dollops of buttermilk ricotta, drizzles of arugula pesto, toasted pumpkin seeds, and finish with a drizzle of San Giacomo balsamic vinegar.
