Name: Oven Roasted Squash with Ricotta and Pomegranate Seeds
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
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

Directions

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.

Oven Roasted Squash with Ricotta and Pomegranate Seeds

Ingredients

Squash:

Garlic Confit:

Sweet Garlic Ricotta:

Directions

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