Roasted Delicata Squash and Mushrooms With Whipped Ricotta
Updated Oct. 20, 2022
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound mixed mushrooms (ideally a combination of whole cremini or white button mushrooms and stemmed portobello mushrooms, caps sliced ½ inch thick)
- 2½pounds delicata squash (2 medium), halved lengthwise, seeded and sliced crosswise 1 inch thick
- 3tablespoons extra-virgin olive oil
- 1tablespoon fresh thyme leaves
- 4garlic cloves, minced
- Kosher salt and black pepper
- 1cup/8 ounces ricotta cheese
- 1tablespoon lemon juice
- 2tablespoons chopped chives, plus more for garnish
Nutritional analysis per serving (4 servings)
323 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 10 grams protein; 1102 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees.
- Step 2
On a large rimmed baking sheet, combine mushrooms, squash, olive oil, thyme and 3 of the minced garlic cloves; season with salt and pepper. Toss to coat, then spread in an even layer. Roast, flipping halfway through, until tender and caramelized, about 30 minutes.
- Step 3
Meanwhile, add the ricotta, lemon juice, ¼ cup water and the remaining minced garlic to a food processor. Season with salt and pepper, then purée the mixture, scraping down the sides and bottom of the bowl as needed, about 1 minute. Transfer to a bowl and stir in the chives.
- Step 4
Divide roasted squash and mushrooms among plates and drizzle some of the whipped ricotta on top. Garnish with additional chives. Serve additional whipped ricotta alongside, or save for future use; whipped ricotta will keep, refrigerated, for up to 3 days.
Private Notes
Comments
There’s something off with this recipe. First I think the ratio between squash and mushrooms should be reversed (more mushrooms and less squash) because delicata is really very sweet and it all becomes too sweet unless you drown it in the ricotta dressing, which indeed compliments the flavors. Since I halved the ingredients the 1.5 tbsp of oil was not enough (and I used more) and particularly the mushrooms got very dry. All in all it was edible but not as delicious as I’d expected or wished for
This was a success. The combination of thyme, lemon and garlic gave a nice flavor to the squash and mushrooms. I made a few changes to the original after reading comments. I peeled the delicata squash, since the skin was not pristine. And I cubed the pieces at 1/2 inch. As a result, oven time was only 25 minutes and there was no need to cut the squash pieces at the table. I used low-fat ricotta and doubled the amount of lemon juice. The next time, I'll add more lemon and less water.
The thickness of the squash slices seems a bit off—I usually do mine 1/4-1/2 inch thick (which is also what the photo appears to show.) One inch seems like it would take too long to cook.
I enjoyed this dish... but my pantry and fridge forced some substitutions: cream cheese instead of ricotta, lime instead of lemon. I also threw some asparagus onto the pan to roast along with the squash and mushrooms. I would make again, and am interested in seeing how it works with ricotta and lemon!
Tasty and healthy... I wonder if you can get a thinker sauce with less water. The mushrooms have off a lot of liquid.
Not sure what others have been saying that this recipe is substandard, but I think it is excellent. I did cut the squash into chunks, and I peeled the squash as well. I also used lime rather than lemon juice and I added a fair amount of cayenne pepper as well as this recipe needed some extra zing. Would definitely make this again!
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