Roasted Winter Squash with Creamy Ricotta & Feta

Serving any vegetable on a bed of creamy ricotta is a recipe for success, but winter squash is particularly nice as it’s sweet and creamy texture is echoed in the pillowy cheese mixture. When the squash comes out of the hot oven, nice and charred and perfectly cooked, toss it in the seasoning liquid so it soaks up the flavors of the garlic, honey and vinegar. The sweet and sour is an exciting contrast to the squash and ricotta. The individual parts of the dish can be made ahead of time, but don’t put it together until ready to serve.

Roasted Winter Squash with Creamy Ricotta & Feta

Prep Time 15 minutes
Cook Time 45 minutes
Adapted from Sami Tamimi's Falastin
Serving any vegetable on a bed of creamy ricotta is a recipe for success, but winter squash is particularly nice as it's sweet and creamy texture is echoed in the pillowy cheese mixture. When the squash comes out of the hot oven, nice and charred and perfectly cooked, toss it in the seasoning liquid so it soaks up the flavors of the garlic, honey and vinegar. The sweet and sour is an exciting contrast to the squash and ricotta. The individual parts of the dish can be made ahead of time, but don't put it together until ready to serve.
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Course Side Dish
Servings 4

Ingredients
 

  • 2 medium butternut squash, or other winter squash
  • 2 tablespoons extra virgin olive oil
  • 1-2 teaspoons kosher salt
  • freshly ground black pepper
  • 1 tablespoon honey
  • 2 garlic cloves,
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh oregano, or 1 teaspoon dried
  • 1 cup ricotta
  • 3 ounces ½ cup crumbled feta
  • 1/2 lemon, zest and juice
  • ¼ cup pistachios
  • ¼ cup fresh mint leaves

Instructions
 

  • Preheat your oven to 450 F. Trim and cut your squash. For butternut, it must be peeled, but acorn or delicata skin may be left on. Cut the squash into large chunks or wedges and place on a large rimmed baking sheet. Drizzle with the olive oil, and sprinkle liberally with kosher salt and black pepper. Roast until completely cooked through – the amount of time will depend on your squash and how large you cut it, but it should take somewhere between 25 and 45 minutes.
  • While the squash is roasting, grate one of the garlic cloves using a fine rasp grater or microplane into a large bowl. Add the vinegar, honey, oregano and ⅛ teaspoon kosher salt and mix thoroughly. When the squash has cooked, take it from the oven and toss it into the bowl with the dressing to coat. This can be done ahead of time and kept at room temperature for an hour or two, or refrigerated for longer.
  • Combine the ricotta, feta, lemon zest, lemon juice, ⅛ teaspoon kosher salt and freshly cracked black pepper in a bowl or food processor. Grate the remaining garlic clove adding it to the bowl or processor. Mix until creamy and taste for seasoning. Add more salt or pepper if needed.
  • To serve, spread the cheese mixture on the bottom of a shallow serving platter. Scatter the squash on top, then sprinkle with the pistachios and mint.
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