Monday, October 31, 2011

Baked Ricotta with Roasted Butternut Squash

The Boy and I went to Cotogna a few weeks ago with another couple and greatly enjoyed the whole meal.  This restaurant is one of the hardest to get a reservation into but also keeps room for walk-ins which makes it feel a little more homey and welcoming.  Everything I've had at this restaurant is amazing, seriously amazing. 

They have this baked Ricotta dish that is to die for, so I decided to try and make it at home.  Picture to come shortly.

Baked Ricotta with Roasted Butternut Squash:

1 small butternut squash, cut into small cubes
1 cup ricotta, divided into 4 small Ramekin dishes
salt and pepper
olive oil
fresh sage leaves, minced
drizzle of balsamic vinegar
freshly toasted bread with olive oil, salt and pepper

Preheat the oven to 400 F.  Toss the butternut squash cubes with olive oil, salt and pepper.  Roast for 30 minutes till soft.  Once out of the oven, toss with the sage, put aside.

Increase the heat to 450 F.

Distribute the ricotta evenly into the 4 Ramekin dishes.  Add a heaping spoonful of the butternut squash, splash of olive oil, season with salt and pepper.  Put into the oven for a few minutes, until the ricotta is soft.  Drizzle with the balsamic vinegar and sprinkle a little bit more sage on top.  Serve with toasted bread.

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