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
Continue After Advertisement
Ingredients
-
1
medium butternut sqush
-
1/2 cup
ricotta (preferably sheep's milk)
-
1 teaspoon
kosher salt
-
1/2 teaspoon
black pepper
-
1/2 teaspoon
cinnamon
-
2 tablespoons
maple syrup
-
3/4 cup
brown sugar (optional)
Directions
-
Cut squash in half and roast (with seeds in) face down in a baking dish at 425 degrees until soft (approximately 40 minutes)
-
Remove seeds (can be reserved for roasting) and scoop squash from skin.
-
Add all remaining ingredients and using either a fork or an immersion blender (depending on preferred texture) combine or smooth or slightly chunky.
-
Reheat in oven until hot. If desired add enough brown sugar over the top to cover and broil until carmelized.
See what other Food52ers are saying.