Author Notes
I had gone to the Greenmarket and picked up a big butternut squash along with some wonderful sheep's milk ricotta. We had roasted the squash and had a fair amount left over. The next day I took the squash out of the fridge and happened to see the ricotta on the shelf begging to be eaten. —rbnyc
Ingredients
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1
medium butternut sqush
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1/2 cup
ricotta (preferably sheep's milk)
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1 teaspoon
kosher salt
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1/2 teaspoon
black pepper
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1/2 teaspoon
cinnamon
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2 tablespoons
maple syrup
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3/4 cup
brown sugar (optional)
Directions
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Cut squash in half and roast (with seeds in) face down in a baking dish at 425 degrees until soft (approximately 40 minutes)
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Remove seeds (can be reserved for roasting) and scoop squash from skin.
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Add all remaining ingredients and using either a fork or an immersion blender (depending on preferred texture) combine or smooth or slightly chunky.
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Reheat in oven until hot. If desired add enough brown sugar over the top to cover and broil until carmelized.
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