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Roasted Butternut Squash with Ricotta Cheese
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Roasted Butternut Squash with Ricotta Cheese
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Roasted Butternut Squash with Ricotta Cheese
Created by Chef Dale MacKay
Ingredients
| 12 | cups butternut squash, peeled and cut into 1-inch chunks | |
| 3 | cups red onions, ¼-inch sliced | |
| ¼ | cup CO-OP GOLD PURE Organic Maple Syrup | |
| ¼ | cup butter, softened | |
| ⅓ | teaspoon ground cinnamon | |
| ¼ | teaspoon garlic, finely minced | |
| 1¼ | teaspoons salt | |
| ⅓ | cup ricotta cheese | |
| 1 | tablespoon fresh parsley, chopped | |
| ¼ | cup pumpkin seeds, toasted |
Directions
Serves: 8
Prep time: 5 minutes
Cook time: 45 minutes
Preheat oven to 375°F. Place first seven ingredients in a large mixing bowl and toss to combine. Transfer to a non-stick baking sheet and spread everything in a single layer to allow even browning of all ingredients. Place tray in the oven and bake for about 45 to 50 minutes, stirring the mixture occasionally. To test if cooked thoroughly, use a knife to cut into a large piece of squash: the knife should slide through with no resistance.
Remove from oven and transfer to a serving dish. Add the ricotta around the squash. Top with parsley and pumpkin seeds.
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