Roasted Squash Recipe
roasted delicata squash, buttermilk ricotta, arugula pesto, pumpkin seeds, San Giacomo balsamic
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Ingredients
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Squash
Buttermilk Ricotta
Arugula Pesto
Toppings
Method
Roasting the 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. Slice each half into half-moon shapes about 1 inch thick.
- 2
Season the Squash
In a large bowl, toss the squash with olive oil, salt, and black pepper until evenly coated.
- 3
Roast the Squash
Spread the squash on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, flipping halfway through.
Making the Buttermilk Ricotta
- 4
Combine Ingredients
In a bowl, mix the ricotta cheese, buttermilk, and salt until smooth and creamy. Set aside.
Making the Arugula Pesto
- 5
Blend Ingredients
In a food processor, combine arugula, pine nuts, Parmesan cheese, olive oil, garlic, and salt. Blend until smooth, scraping down the sides as needed.
Assembling the Dish
- 6
Combine Elements
On a serving platter, arrange the roasted squash. Dollop the buttermilk ricotta on top, followed by spoonfuls of arugula pesto.
- 7
Finish with Toppings
Sprinkle pumpkin seeds over the dish and drizzle with San Giacomo balsamic vinegar before serving.