Recipe courtesy of Marc Murphy

Oven Roasted Squash with Ricotta and Pomegranate Seeds

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 30 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Squash:

Garlic Confit:

Sweet Garlic Ricotta:

Directions

  1. For the squash: Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Place the squash on a serving platter. Dollop with the sweet garlic ricotta and garnish with the pomegranate seeds.
24m Easy 98%
CLASS
32m Easy 99%
CLASS
Joanne Chang

Fresh Fruit Tart

32m Intermediate 99%
CLASS
18m Easy 98%
CLASS
43m Easy 97%
CLASS
9m Easy 93%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now