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

1 h 10 minServes 4Nutri-Score B€€
from @carina.wolff4 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • butternut squash (peeled and cut into large cubes)Produce1 piece
  • ricottaDairy120 g
  • basil (finely chopped)Produce1 g
  • mint (finely chopped)Produce1 g
  • parsley (finely chopped)Produce1 g
  • garlic (minced)Produce2 pieces
  • lemon zest (zest of half a lemon)Produce1 piece
  • lemon juice (juice of half a lemon)Produce15 ml
  • olive oilPantry45 ml
  • saltSpices3 g
  • black pepperSpices1 g
  • crushed red pepperSpices1 g

per serving

Nutrition

226kcal

Carbs
24 g
Proteins
4 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Mixing bowl

step by step

Method

  1. Preheat the oven

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

  4. Prepare the herbed ricotta

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