Roasted Honeynut Squash
from loveandlemons.com
Ingredients:
- 3 honeynut squash
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- ¼ teaspoon sea salt, plus more to taste
- ⅛ teaspoon cinnamon
- Freshly ground black pepper
- 1 tablespoon fresh thyme leaves, plus more for garnish
- Whipped Ricotta, optional (see below)
- ¼ cup toasted walnuts, chopped
- Chopped fresh parsley, for garnish
- Red pepper flakes, for garnish
Directions:
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Preheat the oven to 450°F and line a baking sheet with parchment paper.
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Use a large sharp knife to cut the squash in half lengthwise. Use a spoon to scoop out the seeds.
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In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, cinnamon, and several grinds of pepper.
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Place the squash on the baking sheet. Drizzle with half the oil mixture and sprinkle with the thyme leaves and more salt and pepper. Use your hands to rub the seasonings all over the squash, then place cut side down on the baking sheet.
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Bake for 20 to 25 minutes, or until very soft and caramelized underneath.
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Spread a layer of the whipped ricotta on a serving platter and arrange the honeynut squash on top. Drizzle with the remaining oil mixture and top with the walnuts. Garnish with thyme, parsley, and red pepper flakes. Season to taste and serve.
Whipped Ricotta:
Ingredients for whipped ricotta:
- 2 cups whole milk ricotta cheese
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice
- ½ teaspoon sea salt
How to make the whipped ricotta:
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In a food processor, place the ricotta, olive oil, lemon juice, and salt and process until light and smooth, 1 to 2 minutes.
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Transfer to a serving dish and top with a drizzle of olive oil, honey, lemon zest, fresh thyme, and flakey sea salt.
