Delicata Squash with Rosemary and Ricotta
A crisp outer skin with a delicate, moist flesh, Delicata squash roasts up divinely with your favorite herbs/spices. Rosemary-infused for a holiday essence, this dish serves up delightfully paired with Ricotta.
Ingredients
- 1 medium Delicata squash rinsed, dried, cut in half (pulp removed) and chopped
- 1 Tablespoon olive oil
- 1 sprig fresh rosemary distributed in bits
- 1/4 cup of Ricotta 1 tbsp per portion for individual garnish
Instructions
- Preheat oven to 350ºF.
- Line a shallow baking pan with foil.
- Distribute chopped Delicata Squash evenly on pan.
- Coat evenly with olive oil.
- Sprinkle pieces of the rosemary on top.
- Bake for 25-40 minutes.
- Serve in individual cups with a tiny scoop of Ricotta.
- Optional: Top with fresh rosemary for a pretty garnish