A Seared Butternut Squash Recipe that is Perfect for Cool Weather

In Provence, a sure sign of the changing seasons is the new varieties of produce in the grocery store. While it is not a wholesale change from one week to the next, regionally grown tomatoes are no longer prominent. Instead, apples, pears, green beans, mushrooms, carrots and colourful squash take the vegetable stage. My recipe for Seared Butternut Squash with Roasted Garlic Ricotta and Walnut Crumble is from the Atelier Laurel cooking school in Fontvieille, where I offer small cooking classes for a maximum of six (6) people.

Easy to make and delicious, serving this dish as soon as you have taken the squash out of the skillet is best. This squash recipe is suitable for vegetarians. You can replace the ricotta with white beans or vegan cheese for vegans.

Seared Butternut Squash with Roasted Garlic Ricotta and Walnut Crumble

Stephanie Villegas

This recipe is easy to prepare and can be served as a starter course, side dish, or a warm salad with some additional greens.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Salad, Side Dish, Starter Course

Cuisine French

Servings 6 people

Equipment

• 1 stockpot with lid (8-quart)
• 1 chef's knife (8-inch)
• 1 vegetable peeler
• 1 mixing bowls, stainless steel or blender or small food processor
• 1 skillet oven-proof (10-inch)

Ingredients

  

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• 2 medium butternut squash peeled and chopped into wedges/half moons (about 1 in./ 2 cm thick)
• 2 small containers of Fresh Ricotta
• 1 bunch of flat-leaf (Italian) parsley finely chopped
• 6 sprigs of fresh thyme leaves plucked and chopped (or 10 Chive stems, finely chopped)
• 1/2 cup Roasted Walnuts roughly chopped
• 4-6 garlic cloves roasted
• 1 Lemon for zest and juice
• extra virgin olive oil
• salt and pepper to taste
• Fleur de Sel to finish the dish

Instructions

 

• Fill a large stockpot with 8 cups of water and bring to a boil.
• Peel the butternut squash and chop it into 2-inch cubes.
• Boil the squash for 10-12 minutes until tender and drain. Lay on paper towels in a single layer to dry out.
• In a bowl, blender or using a small food processor, blend the ricotta, half of the parsley, one (1) tablespoon thyme/chives, roasted garlic cloves and a few glugs of olive oil to a smooth puree. Taste and season with lemon zest, lemon juice, salt and pepper. This will be the “bed” of the dish.
• In a small bowl, combine the roasted walnuts with chopped parsley, thyme, fleur de sel and a bit of olive oil to create a crunchy topping.
• In a large heavy-bottomed skillet over med-high heat, heat 2 tablespoons of grapeseed oil until shimmering but not smoking
• Add squash to the skillet and sautée until golden brown on the largest sides. Remove from heat and season with salt and pepper.
• On warm plates, serve a few tablespoons of the herbed ricotta and create a bed/nest for the squash. Add the squash on top and garnish with walnut crumble, more fresh herbs, and a glug of olive oil. Enjoy immediately.

Keyword Butternut Squash, Fall Recipe, Squash

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