BUTTERNUT SQUASH TOAST WITH RICOTTA
Provided by Food Network Kitchen
Time 35m
Yield 4 slices of toast
Number Of Ingredients 0
Steps:
- Peel and cut 1/2 small butternut squash into wedges; toss with olive oil and 1 teaspoon each crushed coriander seeds and kosher salt. Bake on a preheated baking sheet at 425 degrees F until tender, 25 to 30 minutes. Spread ricotta on 4 slices multigrain toast. Top with the squash. Drizzle with honey and sprinkle with pepitas, mint and salt.
MARINATED SUMMER SQUASH WITH HAZELNUTS AND RICOTTA
Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating the flavor.
Provided by Molly Baz
Categories Bon Appétit Side Summer Yellow Squash Squash Zucchini Hazelnut Mint Ricotta Vegetarian
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 300°F. Toss squash and 1 1/2 tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
- Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15-20 minutes. Let cool; crush into large pieces with a measuring cup or glass.
- Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.
- Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don't have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.
- Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.
- Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.
- Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about 1/4 cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.
BAKED PASTA WITH BUTTERNUT SQUASH AND RICOTTA
This pasta casserole is a hearty yet elegant combination of whole wheat penne, rich butternut squash, toasted walnuts, ricotta and Parmesan cheese. From weightwatchers.com - 5 Points
Provided by KelBel
Categories One Dish Meal
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
- Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
- Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.
- In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.
- Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme.
Nutrition Facts : Calories 268.1, Fat 5.6, SaturatedFat 1.9, Cholesterol 9.2, Sodium 293.8, Carbohydrate 45.8, Fiber 5.3, Sugar 1.8, Protein 12.7
JEAN-GEORGES VONGERICHTEN'S SQUASH ON TOAST
This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture. You'll roast a cut squash and confit onion slices with maple syrup and apple cider vinegar. Veteran cooks will immediately get the idea: Cook the onions awhile, until they're dark and soft, then add the two liquids and continue to cook until they're jammy. The process could take as long as an hour, depending on the heat, your attentiveness and the water content of the onions. But it isn't difficult. Do not forget the mint; it's not the same without it. (The New York Times)
Provided by Mark Bittman
Categories appetizer, side dish
Time 1h
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 450. Combine the squash, 1/4 cup olive oil, chile flakes and 2 teaspoons of salt in a bowl and toss well. Transfer the mixture to a parchment-lined baking sheet and cook, stirring every few minutes, until tender and slightly colored, about 15 minutes or a little longer. Remove from the oven.
- Meanwhile, heat another 1/4 cup olive oil over medium-high heat, add the onions and remaining teaspoon salt and cook, stirring frequently, until the onions are well softened and darkening, at least 15 minutes. Add the vinegar and syrup, stir and reduce until syrupy and broken down, again at least 15 minutes or so; the mixture should be jammy.
- Combine squash and onions in a bowl and smash with a fork until combined. Taste for seasoning.
- Add the remaining oil to a skillet over medium-high heat. Working in batches if necessary, add bread and cook until just golden on both sides, less than 10 minutes total; drain on paper towels. Spread cheese on toasts, then top with the squash-onion mixture. Sprinkle with coarse salt and garnish with mint.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 24 grams, Carbohydrate 29 grams, Fat 30 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 434 milligrams, Sugar 10 grams, TransFat 0 grams
BUTTERNUT SQUASH, RICOTTA, AND SAGE CROSTINI
This one's got it all: bright fall colors and sweet-savory appeal.
Provided by Bon Appétit Test Kitchen
Categories Appetizer Cocktail Party Quick & Easy Ricotta Butternut Squash Fall Shower Sage Party Bon Appétit Hors D'Oeuvre Wedding Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Toss squash, 2 tablespoons oil, and sugar in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.
- Heat 1 1/2 tablespoons oil in a small skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper. DO AHEAD: Butternut squash, sage leaves, and ricotta can be made 1 day ahead. Cover and chill squash. Store sage airtight at room temperature. Cover and chill ricotta mixture. Bring squash to room temperature before serving.
- Spread 1 tablespoon of ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper. Top crostini with 2 fried sage leaves each.
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SIRI'S BUTTERNUT SQUASH, LEEK AND RICOTTA TOAST RECIPE
From today.com
3.2/5 (49)Category Appetizers,Hors D'oeuvresAuthor Siri DalyTotal Time 35 mins
- 1. Preheat the oven to 400°F. Place the squash on a baking sheet; drizzle with the olive oil, and sprinkle with the pepper and 1 teaspoon of the kosher salt. Toss to coat, and spread in an even layer.
- 2. Place the bread slices on another baking sheet. Place both baking sheets in the oven and bake until the bread is browned, about 10 minutes, and until the squash is caramelized and tender, 13-15 minutes.
- 3. Meanwhile, melt the butter in a small skillet over medium. Add the sliced leek and remaining 1/2 teaspoon of the kosher salt. Cook, stirring often, until the leek begins to caramelize, 8-10 minutes.
- 4. To assemble the toasts, spread 2 teaspoons of the ricotta on each toast. Top evenly with the leeks and butternut squash; drizzle with the balsamic glaze, and, if desired, sprinkle with sea salt.
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