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Roasted Butternut Squash with Herbed Ricotta
Guarnición

Roasted Butternut Squash with Herbed Ricotta

1 h 10 minPara 4Nutri-Score B€€
de @carina.wolff4 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • butternut squash (peeled and cut into large cubes)Frutas y verduras1 pieza
  • ricottaLácteos120 g
  • basil (finely chopped)Frutas y verduras1 g
  • mint (finely chopped)Frutas y verduras1 g
  • parsley (finely chopped)Frutas y verduras1 g
  • garlic (minced)Frutas y verduras2 piezas
  • lemon zest (zest of half a lemon)Frutas y verduras1 pieza
  • lemon juice (juice of half a lemon)Frutas y verduras15 ml
  • olive oilDespensa45 ml
  • saltEspecias3 g
  • black pepperEspecias1 g
  • crushed red pepperEspecias1 g

por ración

Nutrición

226kcal

Carbohidratos
24 g
Proteínas
4 g
Grasas
13 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Bol

paso a paso

Preparación

  1. Preheat the oven

    • Preheat the oven to 400 °F (200 °C).
    Paso 1

  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.
    Paso 2

  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.
    Paso 3

  4. Prepare the herbed ricotta

    • Add the ricotta, herbs, lemon zest and lemon juice to a small bowl.
    • Mix together until smooth.
    Paso 4

  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.
    Paso 5
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