Oven Roasted Squash with Ricotta and Pomegranate Seeds
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 582
- Total Fat
- 51
- Saturated Fat
- 11
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 9
- Cholesterol
- 32
- Sodium
- 708
- Total: 1 hr 15 min
- Active: 30 min
Ingredients
Squash:
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
Garlic Confit:
Cloves from 1 head of garlic, peeled
1 cup extra-virgin olive oil
Sweet Garlic Ricotta:
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.