Beilage
Roasted Butternut Squash with Herbed Ricotta
1 Std. 10 Min.Für 4Nutri-Score B€€
B
1 Std. 10 Min.
1 Std. 10 Min.Roasted Butternut Squash with Herbed Ricotta
was Sie brauchen
Zutaten
butternut squash (peeled and cut into large cubes)Obst & Gemüse1 Stück
ricottaMilchprodukte120 g
basil (finely chopped)Obst & Gemüse1 g- mint (finely chopped)Obst & Gemüse1 g
parsley (finely chopped)Obst & Gemüse1 g
garlic (minced)Obst & Gemüse2 Stücke- lemon zest (zest of half a lemon)Obst & Gemüse1 Stück
- lemon juice (juice of half a lemon)Obst & Gemüse15 ml
olive oilVorräte45 ml
saltGewürze3 g
black pepperGewürze1 g
crushed red pepperGewürze1 g
pro Portion
Nährwerte
226kcal
- Kohlenhydrate
- 24 g
- Eiweiß
- 4 g
- Fett
- 13 g
was Sie verwenden
Utensilien
Backofen
Backblech
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat the oven
- Preheat the oven to 400 °F (200 °C).
- Schritt 2
Season the squash
- Add the squash to a parchment-lined baking sheet.
- Drizzle generously with olive oil.
- Season with salt, pepper and crushed red pepper.
- Schritt 3
Roast the squash
- Bake for 25 min, then flip the pieces.
- Bake for another 25-35 min, until soft inside and crisp and caramelized outside.
- Schritt 4
Prepare the herbed ricotta
- Add the ricotta, herbs, lemon zest and lemon juice to a small bowl.
- Mix together until smooth.
- Schritt 5
Assemble and serve
- Add the squash to a plate and top with dollops of ricotta.
- Drizzle with more olive oil and season with more salt and both peppers.
- Garnish with basil, if desired, and serve warm.
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