Get ready for more fall recipes with this Roasted Koginut Squash with Whipped Ricotta! I love the juxtaposition of sweet and savory in this dish, with creamy roasted Koginut squash paired with crunchy glazed walnuts, smooth whipped ricotta, and tangy balsamic glaze. It’s a simple but so delicious side dish that’s sure to please whether you’re serving it at an elegant dinner party or as part of your run of the mill weeknight meal.
what is
Koginut Squash?
Koginut squash (or Robin’s Koginut squash) is a really popular hybrid of kabocha and butternut squash. It has a creamy texture when cooked, with a sweet buttery flavor. The skin is tender and edible, making it super easy to prep and cook.
Ingredients and Substitutions
Here’s what you’ll need to recreate this Roasted Koginut Squash with Whipped Ricotta:
- Koginut squash – If you can’t find it, you could also try this recipe out with kabocha or butternut squash.
- Spices – I used a touch of cinnamon and nutmeg to really play up the fall flavors with this dish. You could also take it into savory territory with a different spice combo if you prefer.
- Ricotta cheese – For the most luxurious whipped ricotta, opt for whole milk ricotta. Part skim (as called for in the recipe) works great too you prefer to go for something more macro friendly.
- Caramelized, candied, or glazed walnuts – You can buy these pre-made in the store or make your own at home (try out this recipe). These add a great crunch and play up the sweetness of the squash. Candied or caramelized pecans, peanuts, or whatever nuts you like best will work here.
- Balsamic glaze – The acidity you didn’t know you needed in this dish! I love a good balsamic glaze – it’s sweet and savory at the same time with a gentle acidity and amazing depth of flavor that’s perfect for this simple side dish.
Shop for This Recipe
Recipe
Roasted Koginut Squash with Whipped Ricotta
Ingredients
- 1 koginut squash, (640 grams yield)
- 1 tbsp olive oil
- 1/4 tsp each: salt and pepper
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1 cup part skim ricotta cheese
- 1/2 cup Diamond of California Glazed Walnuts, (56 grams)
- 3 tbsp balsamic glaze
- Optional: fresh thyme and flakey sea salt for serving
Instructions
- Pre-heat oven to 425°F.
- Cut the koginut squash in half from stem to bottom, then scoop out seeds. Slice the squash into 1/4-1/2" half moon shapes.
- Arrange squash in a single layer on a baking sheet, then drizzle with olive oil and season with salt, pepper, cinnamon, and nutmeg, tossing to coat evenly. Rearrange squash into a single layer, then roast for 30-35 minutes or until fork tender, flipping halfway through.
- While the squash roasts, prepare the whipped ricotta. Add the ricotta cheese to a small food processor and pulse until smooth and creamy. Spread the whipped ricotta evenly onto a serving plate. Set aside.
- Once the squash is roasted, arrange on and around the whipped ricotta. Drizzle with balsamic glaze and top with caramelized walnuts. Add flakey sea salt and fresh thyme before serving, if desired.
Tips & Tricks
Nutrition Information
Leave a Reply