Oven Roasted Squash With Ricotta And Pomegranate Seeds Recipes

OVEN ROASTED SQUASH WITH RICOTTA AND POMEGRANATE SEEDS

Oven Roasted Squash with Ricotta and Pomegranate Seeds image

Provided by Marc Murphy

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 kabocha squash
6 leaves fresh sage, thinly sliced
1 large white onion, sliced
3 tablespoons extra-virgin olive oil
1/2 teaspoon ground Aleppo pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cloves from 1 head of garlic, peeled
1 cup extra-virgin olive oil
1 1/2 cups ricotta
Kosher salt
1 cup pomegranate seeds

Steps:

For the squash: Preheat the oven to 350 degrees F.
Cut the squash in half along the equator. Scoop out seeds and discard. Cut into 1 1/2-inch crescent-like slices, then cut the slices in half and place in a large bowl. Add the sage, onions, olive oil, Aleppo pepper, salt and black pepper. Toss, then place in a baking dish. Bake until the squash is caramelized and tender but still holding its shape, about 50 minutes.
For the garlic confit: Add the garlic and oil to a small saucepan over medium heat. Simmer, uncovered and undisturbed, about 30 minutes. Cool, then place garlic, half of the oil and 2 tablespoons water in a blender and puree. Set aside.
For the sweet garlic ricotta: Add the ricotta and 3 tablespoons pureed garlic confit to a bowl and whisk to combine. Season to taste with salt. Set aside.
Place the squash on a serving platter. Dollop with the sweet garlic ricotta and garnish with the pomegranate seeds.

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