JENNY EDEN COACHING

Butternut Squash on Grilled Sourdough

Butternut Squash Crostata

 

Are you entertaining at all during the holidays this year?  This interesting dish is super-simple to make and a crowd pleaser to boot.  I love the subtle and sweet flavors of the ricotta cheese and squash juxtaposed with the crunchy, somewhat sour sourdough bread.  The addition of lime zest and some chili flakes sends it over the top yummy.   Would also be delicious made with spaghetti squash or a mashed yam.  Enjoy!

 

Serves 4

Recipe by: Arlene Jacobs

 

Ingredients:

1 lb. butternut squash, cut in half lengthwise

Salt & pepper, to taste

¼ tsp. chile flakes

3-4 tbsps. maple syrup

½ cup extra-virgin olive oil, plus 2 tbsps. for finishing

2 tbsps. sliced scallions, plus 1 tbsp. for garnish

¼ tsp. grated lime zest

Juice of ½ lime

1 tsp. chopped fresh thyme

1/3 cup whole milk ricotta cheese

 

Method:

 

Preheat the oven to 400 o F.

 

  1. Place the halved butternut squash, cut side up in a small roasting pan or skillet, sprinkle with the chile flakes, salt & pepper to taste, and drizzle maple syrup over the top. Pour water onto the bottom of the pan up to 1/4-inch.
  2. Cover the pan with foil, and roast the squash for about 45 minutes, or until soft when pieced with a paring knife. Cool slightly and scoop the flesh into a bowl. Mash and combine with scallions, lime zest, lime juice, chopped thyme and additional maple syrup to taste, (depending on the sweetness of the squash). Check seasonings.
  3. Spread the squash puree on the bread, top with ricotta cheese, drizzle each with remaining extra-virgin olive oil and sprinkle with remaining scallions and more chile flakes, if desired.
  4. Serve over arugula as a first course, or cut into wedges as hors d’oeuvres.
Related Post:  Muesli with strawberries, blueberries and yogurt (2 servings)

 

 

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