Description
A stunning fall appetizer or side dish featuring sweet, caramelized delicata squash rounds topped with creamy ricotta, tangy fig jam, and crunchy toasted hazelnuts.
Ingredients
Scale
For the Crust:
- 2 medium delicata squash, sliced into 1/2-inch rounds and seeds removed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup whole milk ricotta cheese
- 1/4 cup fig jam
- 1/3 cup hazelnuts, toasted and roughly chopped
- Fresh thyme leaves for garnish
- Flaky sea salt for finishing
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the squash rounds with olive oil, maple syrup, smoked paprika, salt, and pepper until evenly coated. Arrange in a single layer on the baking sheet.
- Roast for 20-25 minutes, flipping halfway through, until the squash is tender and caramelized at the edges.
- While the squash roasts, toast the hazelnuts in a dry skillet over medium heat for 5-7 minutes, shaking often, until fragrant and lightly browned. Let cool, then chop roughly.
- To serve, arrange the warm squash rounds on a platter. Top each with a dollop of ricotta, a small spoonful of fig jam, and a sprinkle of toasted hazelnuts. Garnish with fresh thyme and a pinch of flaky sea salt.
Notes
You can customize the seasonings to taste.