Hasselback Garlic-Maple Butternut Squash with Whipped Ricotta & Goat Cheese by @starinfinitefood

1h20

4 servings

🎃

1

Butternut squash

🧄

5 cloves

Garlic

🫒

3.5 tbsp

Olive oil

🧂

0.75 tsp

Salt

⚫

0.25 tsp

Pepper

🫙

0.25 tsp

Nutmeg

🌿

2 tsp

Fresh rosemary

🧈

4

Butter

🍁

Maple syrup

🧀

57 g

Goat cheese

🧀

180 ml

Ricotta cheese

🍋

1 tsp

Lemon zest

🍋

Lemon juice

🌴

3.5

Dates

🌿

2.5 tbsp

Parsley

🌱

1.5 tbsp

Sunflower seeds

  1. Preheat

    Preheat the oven to 425.

  2. Line
    • Olive oil

    Line a sheet pan with parchment paper, drizzle with olive oil and set aside.

  3. Place
    • Butternut squash

    Place the squash on a cutting board with two wooden spoons or chopsticks on either side and make thin slices throughout each half.

  4. Stuff
    • Garlic

    Use a fork to open some of the slices and stuff the halves with the garlic.

  5. Drizzle
    • Olive oil
    • Salt
    • Fresh rosemary

    Drizzle and brush with oil, then season with the salt, pepper, nutmeg and fresh rosemary.

  6. Place
    • Butternut squash
    • Garlic

    Place in the oven for 45 minutes, covering if the garlic starts to brown.

  7. Top
    • Butter
    • Maple syrup

    After 45 minutes, remove, then top with a few pads of butter and drizzle with the maple syrup.

  8. Place

    Place back in the oven for 10-15 minutes.

  9. Add
    • Goat cheese
    • Ricotta cheese
    • Olive oil

    Add the goat cheese, ricotta, olive oil, lemon zest, lemon juice, salt and pepper to a food processor and process until smooth.

  10. Spread
    • Butternut squash
    • Parsley
    • Dates

    Spread out the whip, top with the squash, parsley, dates and sunflower seeds.

  11. Drizzle
    • Olive oil

    Drizzle with olive oil.

Hasselback Garlic-Maple Butternut Squash with Whipped Ricotta & Goat Cheese by @starinfinitefood

1h20

4 servings

🎃

1

Butternut squash

🧄

5 cloves

Garlic

🫒

3.5 tbsp

Olive oil

🧂

0.75 tsp

Salt

⚫

0.25 tsp

Pepper

🫙

0.25 tsp

Nutmeg

🌿

2 tsp

Fresh rosemary

🧈

4

Butter

🍁

Maple syrup

🧀

57 g

Goat cheese

🧀

180 ml

Ricotta cheese

🍋

1 tsp

Lemon zest

🍋

Lemon juice

🌴

3.5

Dates

🌿

2.5 tbsp

Parsley

🌱

1.5 tbsp

Sunflower seeds

Preparation Steps

  1. Step 1/11

    Preheat the oven to 425.

  2. Step 2/11

    Line a sheet pan with parchment paper, drizzle with olive oil and set aside.

    🫒Olive oil
    🍳Sheet pan
    📜Parchment paper

  3. Step 3/11

    Place the squash on a cutting board with two wooden spoons or chopsticks on either side and make thin slices throughout each half.

    🎃Butternut squash
    🪵Cutting board
    Wooden spoons or chopsticks
    🔪Knife

  4. Step 4/11

    Use a fork to open some of the slices and stuff the halves with the garlic.

    🧄Garlic
    🍴Fork

  5. Step 5/11

    Drizzle and brush with oil, then season with the salt, pepper, nutmeg and fresh rosemary.

    🫒Olive oil
    🧂Salt
    ⚫Pepper
    🫙Nutmeg
    🌿Fresh rosemary
    🖌️Brush

  6. Step 6/11

    Place in the oven for 45 minutes, covering if the garlic starts to brown.

    🎃Butternut squash
    🧄Garlic

  7. Step 7/11

    After 45 minutes, remove, then top with a few pads of butter and drizzle with the maple syrup.

    🧈Butter
    🍁Maple syrup

  8. Step 8/11

    Place back in the oven for 10-15 minutes.

  9. Step 9/11

    Add the goat cheese, ricotta, olive oil, lemon zest, lemon juice, salt and pepper to a food processor and process until smooth.

    🧀Goat cheese
    🧀Ricotta cheese
    🫒Olive oil
    🍋Lemon zest
    🍋Lemon juice
    🧂Salt
    ⚫Pepper

  10. Step 10/11

    Spread out the whip, top with the squash, parsley, dates and sunflower seeds.

    🎃Butternut squash
    🌿Parsley
    🌴Dates
    🌱Sunflower seeds
    🥄Spatula

  11. Step 11/11

    Drizzle with olive oil.

    🫒Olive oil

Composition

Ingredients

Types

Vegetables, Oils, Spices, Herbs, Dairy, Sweeteners, Fruits, Seeds

Ingredients

Butternut squash, Garlic, Olive oil, Salt, Pepper, Nutmeg, Fresh rosemary, Butter, Maple syrup, Goat cheese, Ricotta cheese, Lemon zest, Lemon juice, Dates, Parsley, Sunflower seeds

Notes

Butternut squash (medium, peeled, halved and seeded), Garlic (sliced), Olive oil (2-3 tbsp, for the squash, for drizzling as topping, amount not given), Salt (for the squash), Pepper (for the squash, for the whip, amount not given), Fresh rosemary (chopped), Butter (pads), Maple syrup (amount not given), Goat cheese (soft, for the whip), Lemon zest (or orange zest), Dates (chopped, 3-4, topping), Parsley (chopped, 2-3 tbsp, topping), Sunflower seeds (1-2 tbsp, topping)

Allergens

Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, soy-free, Gluten-Free

Calories

340 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 33g, Fat: 20g, Fiber: 5g, Sugars: 15g

Nutritional Information

Minerals

Potassium: 540mg, Calcium: 160mg, Magnesium: 45mg, Iron: 1.3mg, Sodium: 340mg

Vitamins

Vitamin A: 320µg, Vitamin C: 25mg, Vitamin E: 2mg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Cutting board, Wooden spoons or chopsticks, Knife, Fork, Sheet pan, Parchment paper, Brush, Spatula

Appliances

Oven, Food processor

Type

Type

Type Of Dish

Side Dish

Occasions

Thanksgiving, Holiday Dinner

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Tender, Crunchy

Flavors

Savory, Sweet, Garlicky, Tangy, Buttery, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (store in an airtight container,refrigerate promptly after serving), reheating : until warmed through (oven or toaster oven at 350°F recommended to retain texture,whipped cheese base best enjoyed fresh but can be gently warmed)