Description
A stunning fall dish featuring sweet roasted delicata squash rings topped with creamy ricotta, nutty sage brown butter, and crunchy candied walnuts.
Ingredients
Scale
For the Crust:
- 2 medium delicata squash, sliced into 1/2-inch rings and seeds removed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup whole-milk ricotta cheese
- 1/2 cup unsalted butter
- 10 fresh sage leaves
- 1 cup walnuts
- 1/4 cup maple syrup
- 1/4 teaspoon cayenne pepper (optional)
- Flaky sea salt for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Toss squash rings with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- While squash roasts, make candied walnuts: In a skillet over medium heat, combine walnuts, maple syrup, and cayenne. Cook, stirring, for 3-5 minutes until walnuts are coated and syrup bubbles. Spread on parchment to cool.
- In a small saucepan, melt butter over medium heat. Add sage leaves and cook until butter turns golden brown and smells nutty, about 5 minutes. Remove sage leaves and set aside.
- To serve, arrange roasted squash rings on a platter. Dollop with ricotta, drizzle with sage brown butter, and sprinkle with candied walnuts and flaky sea salt. Garnish with crispy sage leaves.
Notes
You can customize the seasonings to taste.