This butternut squash recipe could easily be served as a main course with a side salad for a light meal.
Ingredients
- 6 cups butternut squash, peeled, cut into 3/4-inch cubes
- 2 tablespoons olive oil, divided
- 1 tablespoon honey
- 1 teaspoon chili paste
- 1 large garlic clove
- 1 tablespoon sage, chopped (or your favourite herb)
- 1/2 cup ricotta
- 1 tablespoon Parmesan cheese, grated
- Salt and pepper
Preparation
Preheat the oven to 350 F.
Add the cubed butternut squash to a mixing bowl and add 1 tablespoon olive oil and a pinch of salt and pepper. Toss well and place the squash evenly on a lined baking sheet. Bake for 40 to 50 minutes or until the squash is soft and lightly roasted. Remove from the oven and reserve.
In a small pan over medium-low heat, add a small amount of oil and the garlic. Cook for a few minutes until the garlic has softens and starts to brown. Remove from heat and add the garlic into a large mixing bowl.
To the same mixing bowl, add the honey and chili paste and stir together. Add the roasted squash and toss well. Add the chopped sage and season with salt and pepper. Pour the squash into a lightly greased 9-by-9-inch baking dish.
In a small bowl, add the ricotta, parmesan and a pinch of salt and pepper. Stir together.
Place small spoonfuls of the ricotta mixture over the top of the squash. Place the squash on the middle rack of the oven and broil for 5 to 8 minutes or until the cheese has browned. Remove and serve.
