Description
Roasted squash with whipped ricotta and pine nuts is a blood sugar friendly side dish that's easy, impressive, and packed with fiber, protein and healthy fats. Perfect addition for balanced holiday meals.
Ingredients
For the squash:
- 1 medium winter squash (butternut or kabocha), 2-2.25 lbs, peeled and sliced into ½-inch half-moons
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp salt
- 1 Tbsp olive oil
For the whipped ricotta:
- 6 oz whole milk ricotta
- 1 clove garlic, grated or minced
- Zest of 1 lemon
- 2 tsp fresh lemon juice
- 1 tsp honey
- Pinch of salt
For serving:
- ⅓ cup pine nuts, toasted
- ¼ cup fresh cilantro, roughly chopped
- Freshly ground black pepper
Instructions
- Roast the squash: Preheat your oven to 425°F. Line a large baking sheet with parchment paper. In a large bowl, toss the squash slices with coriander, smoked paprika, salt, and olive oil until evenly coated. Arrange in a single layer on the prepared baking sheet (use two pans if needed as crowding leads to steaming instead of roasting). Roast for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized at the edges. The best pieces will have deep golden-brown spots.
- Make the whipped ricotta: While the squash roasts, combine ricotta, garlic, lemon zest, lemon juice, honey, and a pinch of salt in a medium bowl. Whisk vigorously until light and creamy. Taste and adjust seasoning. You might want more lemon or salt depending on your ricotta and you tastebuds.
- Toast the pine nuts: In a small dry skillet over medium heat, toast the pine nuts, stirring frequently, until deeply golden and fragrant, about 3-4 minutes. Watch them carefully. They go from perfect to burnt quickly. Transfer to a small bowl immediately to stop the cooking.
- Assemble: Spread the whipped ricotta across the bottom of a serving platter. Arrange the roasted squash on top. Scatter with toasted pine nuts and chopped cilantro. Finish with freshly ground black pepper and extra lemon zest if desired. Serve warm or at room temperature.
Nutrition
- Serving Size: 1
- Calories: 167
- Sugar: 2.7 g
- Sodium: 615.7 mg
- Fat: 11.9 g
- Carbohydrates: 12.5 g
- Fiber: 2.6 g
- Protein: 5.1 g
- Cholesterol: 14.5 mg
