RICOTTA, SQUASH AND HONEY FLATBREAD
Both the vegetables and flatbreads take almost no time to grill, making this a breeze to throw together at the last minute.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 flatbreads
Number Of Ingredients 10
Steps:
- Stir together the ricotta with a large pinch of salt and few grinds of pepper in a medium bowl. Cover and refrigerate until ready to use.
- Prepare an outdoor grill for medium-high heat. Brush the grill grates with oil. Toss together the squash and zucchini slices, 1 tablespoon of the oil, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Grill the vegetables, turning once, until nicely marked and just tender, 2 to 3 minutes per side. Remove to the large bowl and toss with the juice of one of the lemon halves.
- Brush the tops of the flatbreads with the remaining tablespoon oil and sprinkle with salt and pepper. Spread a quarter of the ricotta over each flatbread. Divide the grilled vegetables among the flatbreads. Transfer the flatbreads to the grill, cover and cook until the bottoms are slightly charred and crisp in spots and the ricotta is warm, 3 to 5 minutes.
- Remove to serving plates and top each with a drizzle of oil, a squeeze of the other lemon half, some lemon zest and a drizzle of honey. Sprinkle with salt and red pepper flakes, then top with the fresh herbs.
MARINATED SUMMER SQUASH WITH HAZELNUTS AND RICOTTA
Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating the flavor.
Provided by Molly Baz
Categories Bon Appétit Side Summer Yellow Squash Squash Zucchini Hazelnut Mint Ricotta Vegetarian
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 300°F. Toss squash and 1 1/2 tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
- Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15-20 minutes. Let cool; crush into large pieces with a measuring cup or glass.
- Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.
- Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don't have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.
- Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.
- Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.
- Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about 1/4 cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.
LEMONY RICOTTA SUMMER SQUASH GALETTE
Using refrigerated piecrust takes all the hard work out of this weeknight-friendly dish. The key to a successful galette is a filling that doesn't become runny while baking. Salting the squash helps remove the excess water so you don't end up with a soggy crust
Provided by katepate
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with paper towels. Preheat oven to 400°F.
- 2. Meanwhile, on a large piece of lightly floured parchment, roll dough to a 12 inch circle. Transfer parchment and dough to a large baking sheet; set aside.
- 3. For ricotta filling, in a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 teaspoons of olive oil, lemon peel, lemon juice, salt, and pepper. Using a spatula, spread ricotta filling over dough. leaving a 11/2-inch border. Top with squash rounds. Drizzle with remaining olive oil Gently fold over pastry edges, pleating as necessary.
- 4. In a small bowl whisk together egg yolk and 1 teaspoons water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35 to 40 minutes or until edges are golden brown. Sprinkle fresh dill weed, if desired Serve warm or at room temperature.
OVEN ROASTED SQUASH WITH RICOTTA AND POMEGRANATE SEEDS
Provided by Marc Murphy
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the squash: Preheat the oven to 350 degrees F.
- Cut the squash in half along the equator. Scoop out seeds and discard. Cut into 1 1/2-inch crescent-like slices, then cut the slices in half and place in a large bowl. Add the sage, onions, olive oil, Aleppo pepper, salt and black pepper. Toss, then place in a baking dish. Bake until the squash is caramelized and tender but still holding its shape, about 50 minutes.
- For the garlic confit: Add the garlic and oil to a small saucepan over medium heat. Simmer, uncovered and undisturbed, about 30 minutes. Cool, then place garlic, half of the oil and 2 tablespoons water in a blender and puree. Set aside.
- For the sweet garlic ricotta: Add the ricotta and 3 tablespoons pureed garlic confit to a bowl and whisk to combine. Season to taste with salt. Set aside.
- Place the squash on a serving platter. Dollop with the sweet garlic ricotta and garnish with the pomegranate seeds.
SUMMER SQUASH 'PASTA' WITH RICOTTA
Ribbons of summer squash coated in a garlic and red pepper flake spiked ricotta sauce. A healthy, fresh alternative to gluten free pasta!
Provided by GlutenFreeBlondie
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Using a vegetable peeler, peel one strip off of the first squash, lengthwise. Discard first strip (since it's all skin). Rotating the squash, continue peeling the squash so each strip has a thin sliver of skin. Once there is no skin left, use the peeler to slice around the remainder of the squash until you hit the seeds. Repeat with other two squashes.
- In a large pan over medium heat, heat enough oil to cover the bottom of the pan. Add garlic and red pepper flakes, and cook for 2-3 minutes. Once the garlic starts to turn golden, add the slivers of squash and a dash of salt and pepper. Using tongs, toss to coat and drizzle a little more oil if the squash looks dry. Cook for 3-4 minutes until the slivers start to wilt. At this point, add the tomatoes and cook for an additional 2-3 minutes.
- Remove the pan from heat and immediately stir in ricotta and fresh basil. Use the tongs to work the ricotta into a sauce, ensuring each strand of squash is coated.
- Serve immediately or at room temperature.
Nutrition Facts : Calories 121.8, Fat 3.9, SaturatedFat 2.2, Cholesterol 12.7, Sodium 61.4, Carbohydrate 15.9, Fiber 4.2, Sugar 8.6, Protein 9.1
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LEMON RICOTTA SPAGHETTI SQUASH - EAT. DRINK. LOVE.
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- Preheat oven to 400 degrees F. Cut the spaghetti squash in half lengthwise. Use a spoon to clean out the seeds. Brush 1 tablespoon of the olive oil on each side of the squash. Sprinkle with salt and pepper.
- Place the squash halves cut-side down on a baking sheet. Pierce some of the outside with a fork. Roast the squash for about 45 minutes. Remove from the oven and flip over. Using a fork, scrap the squash strands from the sides of the squash into a mixing bowl. Discard the outer shell/skin.
- Add the ricotta cheese, lemon juice, and zest. Stir to combine. Season with additional salt and pepper to taste. If desired, sprinkle with Parmesan cheese and fresh chopped parsley. Serve warm.
#1 BUTTERNUT SQUASH WITH LEMON & RICOTTA | SALT AND …
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5/5 (1)Total Time 2 hrsCategory Appetizer, VegetarianCalories 417 per serving
- Preheat oven to 325 degrees Divide the 8 lemons into 2 groups of 4. Take a large square piece of aluminum foil and place the 4 lemons in the middle with 1 of each of the spices. Wrap tightly. Then wrap the whole bundle again and place on a sheet pan. Repeat the same process with the remaining 4 lemons. Then place in the oven for 1 hour and 20 minutes or until tender. Take out and let it cool for 15 minutes. Then unwrap the lemons and cut them in half. Get a bowl with a fine mesh strainer that fits easily in the bowl. Then scoop out the lemon pulp into the strainer (reserving the rinds). Mash the lemon pulp through the strainer into the bowl. Repeat with the remaining lemons. Then take half of the lemon rinds that you have scooped out and clean away any of the white membrane. You can use a knife to cut it away or even the back of your knife sometimes can scrap it away easily. Once you have half of the roasted rinds cleaned place in a blender with lemon pulp and sugar. Puree until smooth
- Take the peeled butternut squash and cut into 2 or 3 1 inch pieces in length depending on the size of the butternut squash. You should have 5 to 6 inch rounds or sections of butternut squash. Take 4 of those slices and turn them flat on their round side. With an apple corer, core out as many cylinders out of each round that you can. Again it all depends on how big the butternut is. Place the cylinder in a cryovac bag with butter, olive oil, and cumin powder. Place in a water bath at 155 degrees for about 30-40 minutes or until tender. Take out and cool to room temperature. Meanwhile with remaining 2 rounds of butternut squash, trim all the sides to have a 1 by 1 inch block. Then with a mandolin try and shave the butternut squash almost paper thin. Continue until you have both pieces shaved. Then in a pot of boiling salted water, blanch the shaved pieces of butternut squash for 1-2 seconds. With a spider scoop them out onto a sheet pan to cool. Literally in the water and out. Set aside
- Take 12 oz of scraps and place in a small pot with 1 1/4 cup of water and salt. Boil for 10 minutes until most of the water is gone and the butternut is softened. Then add sugar and 5 spice and cook for another 10 minutes. Adjust the season if need be and puree with a hand immersion blender. Cool and set aside.
- Place milk and cream in a pot with salt. Bring to 190 degrees and then add lemon juice and stir twice. Let it sit for 25 minutes and then strain through a cheesecloth. Adjust the seasoning if needed. Place in a pastry bag and chill for at least 30 minutes. Then take out and lay the blanched paper thin butternut squash pieces flat on the surface. Take the pastry bag with ricotta and pipe a line of cheese across the butternut squash pieces. Then roll up the pieces like a cannoli or cigar. Continue until all are filled and rolled. Refrigerate until ready to use.With a peeler take the bottoms or any other leftover scraps and peel paper thin strips of butternut squash. Then in a small pot with oil at 315 degrees lightly fry the butternut squash until golden brown. Skim off butternut squash on to a paper towel and season with salt.
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