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Roasted Butternut Squash with Herbed Ricotta
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Roasted Butternut Squash with Herbed Ricotta

1 u 10 minVoor 4Nutri-Score B€€
van @carina.wolff4 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • butternut squash (peeled and cut into large cubes)Groente en fruit1 stuk
  • ricottaZuivel120 g
  • basil (finely chopped)Groente en fruit1 g
  • mint (finely chopped)Groente en fruit1 g
  • parsley (finely chopped)Groente en fruit1 g
  • garlic (minced)Groente en fruit2 stukken
  • lemon zest (zest of half a lemon)Groente en fruit1 stuk
  • lemon juice (juice of half a lemon)Groente en fruit15 ml
  • olive oilVoorraadkast45 ml
  • saltKruiden en specerijen3 g
  • black pepperKruiden en specerijen1 g
  • crushed red pepperKruiden en specerijen1 g

per portie

Voedingswaarden

226kcal

Koolhydraten
24 g
Eiwitten
4 g
Vetten
13 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Mengkom

stap voor stap

Bereiding

  1. Preheat the oven

    • Preheat the oven to 400 °F (200 °C).
    Stap 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.
    Stap 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.
    Stap 3

  4. Prepare the herbed ricotta

    • Add the ricotta, herbs, lemon zest and lemon juice to a small bowl.
    • Mix together until smooth.
    Stap 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.
    Stap 5
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