Roasted Butternut Squash with Whipped Honey Ricotta & Chili Crisp
You haven’t had butternut squash like this... 🤤 Slightly spicy, creamy, and naturally sweet…I don’t know if anyone ever described butternut squash as “decadent,” but this recipe sure is! We enjoyed making this recipe using butternut we grew on the farm this summer and fresh herbs from our kitchen garden.
Roasted Butternut Squash with Whipped Honey Ricotta & Chili Crisp
Serves 4-6
Ingredients:
1 medium butternut squash
1-1.5 cups ricotta cheese (depending on size of butternut)
1-2 Tbs local raw honey
A few Tbs grated parmigiano reggiano
A few Tbs chili crisp oil
Sea salt & cracked black pepper
(Optional) Fresh (or dried) thyme & oregano leaves
Directions:
Preheat oven to 400 degrees or 375 convection. Peel butternut squash with a speed peeler. Cut off ends of butternut squash and then cut in half long-ways. Scoop seeds out and discard or save them. Drizzle both sides of the squash with avocado or olive oil and rub it in so all the squash is covered. Season with sea salt & cracked black pepper.
In a baking dish or on parchment-lined pan, roast squash halves skin side down for 25-30 minutes or until lightly browned.
Add ricotta to food processor along with 1-2 Tbs honey. Whip for a minute or so until light and smooth.
Once squash is done roasting, scoop ricotta mixture into the “bowl” of the butternut. Fill as much as you like - the ricotta is very rich, so we found that the amount we added to the recipe in these photos was plenty.
Drizzle chili crisp over the ricotta and in little spots over the squash, wherever you wish. Grate parmigiano reggiano over the entire surface of squash and put it back into oven for 5 min to melt the cheese.
Finish with a sprinkle of fresh herbs. Optionally, add a finishing sprinkle of sea salt and drizzle of raw honey.
Serve by slicing long-ways down the middle - you can serve at least 2 people from each half. Make sure to get some creamy ricotta with every bite of butternut. YUM! 🧡
