Roasted Butternut Squash With Ricotta and Rosemary

Photo: Emily Zager

Ingredients

2 butternut squash, peeled, seeded, and cut into large chunks (or for just Matthew and myself I used one l

2/3 cup oil

3 tablespoons rosemary needles, plus a few sprigs for garnishing

2 garlic cloves, chopped

2 cups chopped fresh flat-leaf parsley

cup ricotta cheese

1 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper

Preparation

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.

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.

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

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.