Hasselback Garlic-Maple Butternut Squash with Whipped Ricotta & Goat Cheese
1 serving
🎃
1 medium
Butternut Squash
🧄
5 cloves
Garlic
🫒
30 ml
Olive Oil
🧂
2.5 g
Salt
🧂
1.3 g
Pepper
🧂
1.3 g
Nutmeg
🌿
10 ml
Rosemary
🧈
4 pads
Butter
🍁
Maple Syrup
🧀
57 g
Goat Cheese
🧀
180 ml
Ricotta Cheese
🍋
5 ml
Lemon Zest
🍋
Lemon Juice
🌴
3
Dates
🌿
30 ml
Parsley
🌻
15 ml
Sunflower Seeds
Preparation Steps
Step 1/5
Preheat the oven to 425. Line a sheet pan with parchment paper, drizzle with olive oil.
Step 2/5
Make thin slices throughout the squash. Stuff the halves with the garlic. Season with salt, pepper, nutmeg and rosemary. Bake for 45 minutes.
Step 3/5
Top with butter and drizzle with maple syrup. Bake for another 10-15 minutes.
Step 4/5
Process goat cheese, ricotta, olive oil, lemon zest, lemon juice, salt and pepper until smooth.
Step 5/5
Spread out the whip, top with the squash, parsley, dates and sunflower seeds. Drizzle with olive oil.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
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Macro nutrients
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Nutritional Information
Minerals
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Vitamins
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Preparation
Time Information
Preparation
20 minutes
Cooking
1 hour 0 minutes
Overall
1 hour 20 minutes
Difficulty
Level
Medium (2/4)
Steps
5 steps
Equipments
Utensils
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Type
Type
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Source
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Original Creator
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Origin
Cuisine
American
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Various
Aspect
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Price
Medium
Recommended Preservation
fridge
Preservation Infos