BUTTERNUT RICOTTA TART WITH FIERY ROCKET SALAD
A sheet of ready-rolled puff pastry makes for a simple speedy supper- we top ours with cream cheese, sage, nutmeg and squash
Provided by Good Food team
Categories Dinner, Lunch
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the squash on a baking tray. Toss in half the oil, season and spread out into a single layer (you may need 2 baking trays). Roast for 30-35 mins or until tender.
- Meanwhile, place a large rectangle of baking parchment on a baking tray. Unroll the pastry and lay it on top. Score a 1cm border with the tip of a knife and prick the inside part all over with a fork. Bake in the oven for 15 mins.
- Mix the ricotta, sage, nutmeg, lemon zest and plenty of seasoning in a bowl. Once the pastry and squash are cooked, remove from the oven. Gently press the centre of the pastry case down with the back of a spoon. Spread the ricotta mix into the centre. Lay on squash Bake for a further 10-15 mins until the pastry is golden and crisp. Mix the lemon juice, rocket, chilli, pine nuts and 1 tbsp oil. Scatter half over the tart and serve the rest on the side.
Nutrition Facts : Calories 577 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium
SIMPLE ROASTED BUTTERNUT SQUASH
Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.
Provided by MChele
Categories Side Dish Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
- Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g
BUTTERNUT SQUASH, RICOTTA, AND SAGE CROSTINI
This one's got it all: bright fall colors and sweet-savory appeal.
Provided by Bon Appétit Test Kitchen
Categories Appetizer Cocktail Party Quick & Easy Ricotta Butternut Squash Fall Shower Sage Party Bon Appétit Hors D'Oeuvre Wedding Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Toss squash, 2 tablespoons oil, and sugar in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.
- Heat 1 1/2 tablespoons oil in a small skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper. DO AHEAD: Butternut squash, sage leaves, and ricotta can be made 1 day ahead. Cover and chill squash. Store sage airtight at room temperature. Cover and chill ricotta mixture. Bring squash to room temperature before serving.
- Spread 1 tablespoon of ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper. Top crostini with 2 fried sage leaves each.
JEAN-GEORGES VONGERICHTEN'S SQUASH ON TOAST
This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture. You'll roast a cut squash and confit onion slices with maple syrup and apple cider vinegar. Veteran cooks will immediately get the idea: Cook the onions awhile, until they're dark and soft, then add the two liquids and continue to cook until they're jammy. The process could take as long as an hour, depending on the heat, your attentiveness and the water content of the onions. But it isn't difficult. Do not forget the mint; it's not the same without it. (The New York Times)
Provided by Mark Bittman
Categories appetizer, side dish
Time 1h
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 450. Combine the squash, 1/4 cup olive oil, chile flakes and 2 teaspoons of salt in a bowl and toss well. Transfer the mixture to a parchment-lined baking sheet and cook, stirring every few minutes, until tender and slightly colored, about 15 minutes or a little longer. Remove from the oven.
- Meanwhile, heat another 1/4 cup olive oil over medium-high heat, add the onions and remaining teaspoon salt and cook, stirring frequently, until the onions are well softened and darkening, at least 15 minutes. Add the vinegar and syrup, stir and reduce until syrupy and broken down, again at least 15 minutes or so; the mixture should be jammy.
- Combine squash and onions in a bowl and smash with a fork until combined. Taste for seasoning.
- Add the remaining oil to a skillet over medium-high heat. Working in batches if necessary, add bread and cook until just golden on both sides, less than 10 minutes total; drain on paper towels. Spread cheese on toasts, then top with the squash-onion mixture. Sprinkle with coarse salt and garnish with mint.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 24 grams, Carbohydrate 29 grams, Fat 30 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 434 milligrams, Sugar 10 grams, TransFat 0 grams
More about "butternut squash toast with ricotta food"
CARAMELIZED BUTTERNUT SQUASH TOAST WITH RICOTTA
From theoriginaldish.com
Reviews 2Estimated Reading Time 3 mins
- Preheat the oven to 400°F. Heat a 12” cast iron skillet over medium heat. Add 3 tablespoons of the olive oil. Once hot, add the sage leaves. Fry in an even layer until crisp on both sides. Transfer the sage to a plate lined with a paper towel to drain.
- Add the butternut squash to the skillet. Cook for about 12 minutes, stirring occasionally, until the squash is caramelized and tender.
- Meanwhile, add the ricotta cheese, 1 tablespoon of maple syrup, and remaining 1 tablespoon of olive oil to a mixing bowl. Whisk to combine. Season with salt and freshly cracked black pepper to taste.
- Place the slices of bread onto a sheet pan and drizzle with olive oil to coat both sides. Toast in the oven for about 8-10 minutes, or until golden and crisp. Cut each slice into half.
SIRI'S BUTTERNUT SQUASH, LEEK AND RICOTTA TOAST RECIPE
From today.com
3.3/5 (53)Category Appetizers,Hors D'oeuvresAuthor Siri DalyTotal Time 35 mins
- 1. Preheat the oven to 400°F. Place the squash on a baking sheet; drizzle with the olive oil, and sprinkle with the pepper and 1 teaspoon of the kosher salt. Toss to coat, and spread in an even layer.
- 2. Place the bread slices on another baking sheet. Place both baking sheets in the oven and bake until the bread is browned, about 10 minutes, and until the squash is caramelized and tender, 13-15 minutes.
- 3. Meanwhile, melt the butter in a small skillet over medium. Add the sliced leek and remaining 1/2 teaspoon of the kosher salt. Cook, stirring often, until the leek begins to caramelize, 8-10 minutes.
- 4. To assemble the toasts, spread 2 teaspoons of the ricotta on each toast. Top evenly with the leeks and butternut squash; drizzle with the balsamic glaze, and, if desired, sprinkle with sea salt.
SQUASH TOASTS WITH RICOTTA AND CIDER VINEGAR – SMITTEN …
From smittenkitchen.com
Estimated Reading Time 7 mins
ABC KITCHEN’S BUTTERNUT SQUASH ON TOAST - FOOD52
From food52.com
BUTTERNUT SQUASH CROSTINI - THE DIZZY COOK
From thedizzycook.com
BUTTERNUT SQUASH RICOTTA TOAST - LIFE WITH AYLA RIANNE
From aylarianne.com
BUTTERNUT SQUASH & RICOTTA BRUSCHETTAS | RECIPES
From barefootcontessa.com
RICOTTA TOAST WITH CIDER-BRAISED SQUASH | KITCHN
From thekitchn.com
LEMON RICOTTA BUTTERNUT SQUASH TOAST - ALENA MENKO
From alenamenko.com
Estimated Reading Time 6 mins
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. In a large bowl, add chopped squash, olive oil, maple syrup, cinnamon, and 1 tsp salt. Mix well.
BAKED BUTTERNUT SQUASH, RICOTTA AND SPINACH - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SQUASH & RICOTTA BAKE | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
BUTTERNUT SQUASH RICOTTA PASTA - RECIPE RUNNER
From reciperunner.com
CROSTINI WITH ROASTED BUTTERNUT SQUASH, RICOTTA AND PRESERVED …
From foodandwine.com
BUTTERNUT SQUASH AND RICOTTA RECIPES - SUPERCOOK
From supercook.com
BUTTERNUT SQUASH CROSTINI WITH RICOTTA - RACHEL COOKS®
From rachelcooks.com
RICOTTA AND BUTTERNUT SQUASH BRUSCHETTA - CTV
From more.ctv.ca
10 DELICIOUS BREADS TO COMPLETE YOUR BUTTERNUT SQUASH SOUP
From cookindocs.com
RICOTTA TOAST RECIPES FULL OF PROTEIN AND FIBER | WELL+GOOD
From wellandgood.com
SIMPLE ROASTED BUTTERNUT SQUASH RECIPE — EAT THIS NOT THAT
From eatthis.com
12 FOODS HIGH IN MAGNESIUM (AND THE RECIPES TO COOK THEM)
From camillestyles.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love