Whipped Ricotta & Butternut Squash Dip Recipe
house-made ricotta, roasted garlic lemon, cumin, parsley oil, pepitas, crostini
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Ingredients
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Whipped Ricotta
Roasted Garlic
Butternut Squash
Parsley Oil
Toppings
Crostini
Method
Whipped Ricotta
- 1
Prepare the Ricotta
In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until it reaches 190°F (88°C). Remove from heat and stir in lemon juice and salt. Let sit for 10 minutes.
- 2
Strain the Ricotta
Pour the mixture into a cheesecloth-lined sieve and let drain for 1 hour. Once drained, transfer to a mixing bowl and whip until smooth and creamy.
Roasted Garlic
- 3
Butternut Squash
- 4
Roast the Squash
Peel and cube the butternut squash. Toss with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast in the oven at 400°F (200°C) for 25-30 minutes until tender and slightly caramelized.
Parsley Oil
- 5
Make the Parsley Oil
In a blender, combine fresh parsley, olive oil, and salt. Blend until smooth. Strain through a fine mesh sieve for a vibrant oil.
Crostini
- 6
Prepare the Crostini
Slice the baguette into 1/2 inch slices. Brush both sides with olive oil and arrange on a baking sheet. Toast in the oven at 400°F (200°C) for 8-10 minutes until golden and crisp.
Assembly
- 7
Assemble the Dip
In a bowl, combine the whipped ricotta, roasted garlic, and roasted butternut squash. Mix until well blended. Drizzle with parsley oil and top with pepitas.
- 8
Serve
Serve the dip with freshly prepared crostini on the side for dipping.