Description
A simple yet elegant fall dish featuring tender roasted delicata squash rings, creamy whipped ricotta, crunchy pistachios, and a sweet-spicy chili honey drizzle.
Ingredients
Scale
For the Crust:
- 2 medium delicata squash, sliced into 1/2-inch rings and seeds removed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup whole milk ricotta cheese
- 2 tablespoons honey, plus extra for drizzling
- 1/4 cup shelled pistachios, roughly chopped
- 1/2 teaspoon red pepper flakes
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat the oven to 425°F (220°C). Toss the delicata squash rings with olive oil, smoked paprika, salt, and black pepper. Arrange in a single layer on a baking sheet.
- Roast for 20-25 minutes, flipping halfway, until the squash is tender and edges are caramelized.
- While the squash roasts, whip the ricotta with 1 tablespoon honey until smooth and creamy. Spread onto a serving platter.
- In a small bowl, mix the remaining honey with red pepper flakes to make chili honey.
- Arrange the roasted squash rings over the whipped ricotta. Drizzle with chili honey, sprinkle with pistachios and fresh thyme. Serve warm.
Notes
You can customize the seasonings to taste.