Author Notes: I had gone to the Greenmarket and picked up a big butternut squash along with some wonderful sheep’s milk ricotta. We had roasted the squash and had a fair amount left over. The next day I took the squash out of the fridge and happened to see the ricotta on the shelf begging to be eaten. —rbnyc
Serves: four
Ingredients
-
1
medium butternut sqush
-
1/2
cup ricotta (preferably sheep’s milk)
-
1
teaspoon kosher salt
-
1/2
teaspoon black pepper
-
1/2
teaspoon cinnamon
-
2
tablespoons maple syrup
-
3/4
cup brown sugar (optional)
Directions
- Cut squash in half and roast (with seeds in) face down in a baking dish at 425 degrees until soft (approximately 40 minutes)
- Remove seeds (can be reserved for roasting) and scoop squash from skin.
- Add all remaining ingredients and using either a fork or an immersion blender (depending on preferred texture) combine or smooth or slightly chunky.
- Reheat in oven until hot. If desired add enough brown sugar over the top to cover and broil until carmelized.
