Seared Butternut Squash with Roasted Garlic Ricotta and Walnut Crumble
This recipe is easy to prepare and can be served as a starter course, side dish, or a warm salad with some additional greens.
Equipment
- 1 mixing bowl or blender or small food processor
Ingredients
- 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 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.
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