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 Delicata Squash
Buttermilk Ricotta
Arugula Pesto
Garnish
Method
Roasting the Squash
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Squash
Slice the delicata squash in half lengthwise and scoop out the seeds. Cut each half into half-moons about 1 inch thick.
- 3
Season and Roast
In a large bowl, toss the squash pieces with olive oil, salt, and black pepper until evenly coated. Spread them out on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized.
Making Buttermilk Ricotta
- 4
Combine Ingredients
In a small bowl, mix together the ricotta cheese, buttermilk, honey, and a pinch of salt until smooth and well combined.
Preparing Arugula Pesto
- 5
Blend the Pesto
In a food processor, combine the fresh arugula, pine nuts, garlic clove, Parmesan cheese, and olive oil. Season with salt to taste. Blend until smooth, scraping down the sides as necessary.
Assembling the Dish
- 6
Plate the Squash
Once the squash is roasted, remove it from the oven and let it cool slightly.
- 7
Add Ricotta and Pesto
On a serving plate, arrange the roasted squash. Top with dollops of the buttermilk ricotta and drizzle with arugula pesto.
- 8
Finish with Garnish
Sprinkle the pumpkin seeds over the top and drizzle with San Giacomo balsamic vinegar before serving.
