Sage and Honey Roasted Squash with Garlicky Ricotta and Lemon by @simonauscher

45 min

4 servings

🎃

1 whole (about 1 kg)

Potimarron squash

🍯

15 ml

Honey

🧈

20 g

Butter

🫒

5 ml

Olive oil

🌿

8 leaves

Sage

🧂

1.5 g

Salt

🌶️

0.5 g

Mild chili pepper

🧄

1 head

Garlic

🧀

250 g

Ricotta

🍋

15 ml

Lemon

🥜

30 g

Hazelnuts

⚫

0.5 g

Pepper

  1. Preheat
    • red kuri squash

    Preheat the oven to 220°C (425°F). Halve, seed, and cut the red kuri squash into even wedges.

  2. Place
    • red kuri squash
    • salt

    Place the squash wedges on the baking tray. Sprinkle them with the salt and mild chili powder.

  3. Warm
    • flower honey
    • butter
    • Sage

    Warm the flower honey, butter, olive oil, and fresh sage leaves in a saucepan until the butter melts.

  4. Pour
    • red kuri squash
    • flower honey
    • butter

    Pour the warm honey-sage butter evenly over the seasoned squash wedges. Turn the wedges to coat them.

  5. Slice
    • garlic
    • olive oil
    • salt

    Slice the top from the garlic head. Drizzle it with a little olive oil and season it with salt.

  6. Wrap
    • garlic
    • Potimarron squash

    Wrap the seasoned garlic head in parchment paper. Place it beside the squash on the baking tray.

  7. Roast
    • red kuri squash
    • garlic

    Roast the squash and garlic for 30 minutes at 220°C (425°F). Roast until the squash is tender and browned.

  8. Squeeze
    • garlic
    • ricotta
    • lemon juice

    Squeeze the roasted garlic cloves into a mixing bowl. Add the ricotta and lemon juice.

  9. Mash
    • ricotta
    • garlic
    • black pepper

    Mash the ricotta mixture with a fork until creamy. Season it with black pepper and a pinch of salt.

  10. Spread
    • ricotta
    • red kuri squash

    Spread the garlicky lemon ricotta onto a serving platter. Arrange the roasted squash wedges over it.

  11. Spoon
    • hazelnuts
    • red kuri squash

    Spoon a little roasting juice over the squash. Scatter hazelnuts on top, if using.

Sage and Honey Roasted Squash with Garlicky Ricotta and Lemon by @simonauscher

45 min

4 servings

🎃

1 whole (about 1 kg)

Potimarron squash

🍯

15 ml

Honey

🧈

20 g

Butter

🫒

5 ml

Olive oil

🌿

8 leaves

Sage

🧂

1.5 g

Salt

🌶️

0.5 g

Mild chili pepper

🧄

1 head

Garlic

🧀

250 g

Ricotta

🍋

15 ml

Lemon

🥜

30 g

Hazelnuts

⚫

0.5 g

Pepper

Preparation Steps

  1. Step 1/11

    Preheat the oven to 220°C (425°F). Halve, seed, and cut the red kuri squash into even wedges.

    🎃red kuri squash
    🔪chef's knife
    🪵cutting board
    🍳baking tray

  2. Step 2/11

    Place the squash wedges on the baking tray. Sprinkle them with the salt and mild chili powder.

    🎃red kuri squash
    🧂salt
    🌶️mild chili powder
    🍳baking tray

  3. Step 3/11

    Warm the flower honey, butter, olive oil, and fresh sage leaves in a saucepan until the butter melts.

    🍯flower honey
    🧈butter
    🫒olive oil
    🌿fresh sage leaves
    🍲saucepan

  4. Step 4/11

    Pour the warm honey-sage butter evenly over the seasoned squash wedges. Turn the wedges to coat them.

    🎃red kuri squash
    🍯flower honey
    🧈butter
    🫒olive oil
    🌿fresh sage leaves
    🍳baking tray

  5. Step 5/11

    Slice the top from the garlic head. Drizzle it with a little olive oil and season it with salt.

    🧄garlic
    🫒olive oil
    🧂salt
    🔪chef's knife
    🪵cutting board

  6. Step 6/11

    Wrap the seasoned garlic head in parchment paper. Place it beside the squash on the baking tray.

    🧄garlic
    📜parchment paper
    🍳baking tray

  7. Step 7/11

    Roast the squash and garlic for 30 minutes at 220°C (425°F). Roast until the squash is tender and browned.

    🎃red kuri squash
    🧄garlic
    🍳baking tray

  8. Step 8/11

    Squeeze the roasted garlic cloves into a mixing bowl. Add the ricotta and lemon juice.

    🧄garlic
    🧀ricotta
    🍋lemon juice
    🥣mixing bowl

  9. Step 9/11

    Mash the ricotta mixture with a fork until creamy. Season it with black pepper and a pinch of salt.

    🧀ricotta
    🧄garlic
    ⚫black pepper
    🧂salt
    🥣mixing bowl
    🍴fork

  10. Step 10/11

    Spread the garlicky lemon ricotta onto a serving platter. Arrange the roasted squash wedges over it.

    🧀ricotta
    🎃red kuri squash
    🍽️serving platter

  11. Step 11/11

    Spoon a little roasting juice over the squash. Scatter hazelnuts on top, if using.

    🥜hazelnuts
    🎃red kuri squash
    🍽️serving platter

Composition

Ingredients

Types

Dairy, Oils, Seasonings, Vegetables, Nuts

Ingredients

Potimarron squash, Honey, Butter, Olive oil, Sage, Salt, Mild chili pepper, Garlic, Ricotta, Lemon, Hazelnuts, Pepper

Notes

Honey (flower honey), Olive oil (a drizzle), Sage (a few leaves), Mild chili pepper (piment doux, a pinch), Lemon (juiced), Hazelnuts (optional, for crunch), Pepper (added to ricotta mix)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Pescatarian

Calories

350 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 36g, Fat: 19g, Fiber: 6g, Sugars: 15g

Nutritional Information

Minerals

Potassium: 630mg, Calcium: 210mg, Iron: 2.1mg, Magnesium: 55mg

Vitamins

Vitamin A: 720µg RAE, Vitamin C: 25mg, Vitamin E: 2.4mg, Vitamin B12: 0.4µg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, saucepan, baking tray, mixing bowl, fork, parchment paper, serving platter

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Side Dish, Starter

Occasions

Autumn, Weeknight Dinner, Holiday Meal, Thanksgiving

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Tender, Creamy, Crunchy, Caramelized

Flavors

Sweet, Savory, Herbal, Tangy, Mildly spicy, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours because the dish contains ricotta), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Store hazelnuts separately to retain crunch), freezer : 2 months (Freeze roasted squash and ricotta separately when possible,Use freezer-safe airtight containers,Thaw overnight in the refrigerator)