Accompagnement
Roasted Butternut Squash with Herbed Ricotta
1 h 10Pour 4Nutri-Score B€€
B
1 h 10
1 h 10Roasted Butternut Squash with Herbed Ricotta
ce qu’il vous faut
Ingrédients
butternut squash (peeled and cut into large cubes)Fruits et légumes1 morceau
ricottaProduits laitiers120 g
basil (finely chopped)Fruits et légumes1 g- mint (finely chopped)Fruits et légumes1 g
parsley (finely chopped)Fruits et légumes1 g
garlic (minced)Fruits et légumes2 morceaux- lemon zest (zest of half a lemon)Fruits et légumes1 morceau
- lemon juice (juice of half a lemon)Fruits et légumes15 ml
olive oilÉpicerie45 ml
saltÉpices3 g
black pepperÉpices1 g
crushed red pepperÉpices1 g
par portion
Nutrition
226kcal
- Glucides
- 24 g
- Protéines
- 4 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Saladier
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 400 °F (200 °C).
- Étape 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.
- Étape 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.
- Étape 4
Prepare the herbed ricotta
- Add the ricotta, herbs, lemon zest and lemon juice to a small bowl.
- Mix together until smooth.
- Étape 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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