Roasted Koginut Squash with Whipped Ricotta
Creamy roasted Koginut squash is paired with crunchy glazed walnuts, smooth whipped ricotta, and tangy balsamic glaze for a perfect side dish!
Servings: 4 servings
Calories: 267kcal
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.
Notes
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Nutrition
Calories: 267kcal | Carbohydrates: 28g | Protein: 9g | Fat: 15g | Saturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 272mg | Potassium: 401mg | Fiber: 2g | Sugar: 18g