Santa Barbara Life & Style Magazine


Delicata squash and whipped ricotta are a match made in heaven.


Serves 2


1 large delicata squash

3 tablespoon­s extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon red pepper flakes

1/2 teaspoon honey

4 cloves garlic, sliced

1/3 cup panko bread crumbs

1 1/2 cups whole milk ricotta

For the gremolata:

1/2 cup chopped fresh flat leaf parsley

1/2 cup chopped pistachios

1 garlic clove, minced

3 teaspoons extra virgin olive oil

Zest and juice of one lemon

2 teaspoons honey

1/4 teaspoon salt

1/4 tsp red pepper flakes


Preheat oven to 400° F.

Slice squash in half, scoop out seeds, and slice into 1/2 inch slices. Add to a baking sheet and toss with the oil, salt, pepper, red pepper flakes, honey, garlic, and bread crumbs. Place in the oven and bake for 35 minutes, mixing halfway through, until squash is tender.

Meanwhile, make the gremolata. In a bowl, combine the chopped parsley, pistachios, garlic, oil, lemon zest, lemon juice, honey, salt, and red pepper flakes. Mix until combined.

In a food processor or blender, whip the ricotta until smooth, light, and fluffy.

Spoon some ricotta on each serving plate, add squash, top with gremolata, and drizzle with some additional honey. *

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