Roasted Butternut Squash With Ricotta And Rosemary

1. 1

   Toss the squash with 4 Tablespoons of the olive oil and place in a large baking pan. Place in oven at 350 degrees and roast for about 25 minutes, until tender, golden, and lightly caramelized.

2. 2

   Meanwhile, place the rosemary, garlic, and parsley in a blender or food processor and, with the motor running, slowly add the remaining olive oil. Season to taste.

3. 3

   In a small pan, warm the ricotta with a little hot water to form a paste. Add the rosemary mixture and stir until combined.

4. 4

   Put the roasted squash in an ovenproof serving dish and pour the ricotta and rosemary sauce over it. Sprinkle the Parmesan on top and return to the oven for 10 minutes, until golden. Garnish with rosemary and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.