+SF +GF
Roasted delicata squash shines with crispy sage and a simple dollop of zesty ricotta “cheese” offers notes similar to that of lemon meringue. This is a fantastic side served with a light salad. —MR
SERVES 2 TO 3
1 delicata squash, sliced into half-moon rings
4 tbsp (60 ml) olive oil, divided
Sea salt
Zest of ½ lemon
3 tsp (15 ml) juice of the lemon, plus extra for topping
¼ cup (30 g) vegan “ricotta” cheese
10 fresh sage leaves
Preheat the oven to 410°F (210°C).
Place the delicata squash slices on a parchment paper–lined baking pan. Add 2 tablespoons (30 ml) of the olive oil and sea salt to taste and mix well. Bake for 35 to 40 minutes, or until the squash is tender and crispy around the edges.
In a bowl, mix the lemon zest, juice and ricotta together. Set aside. Heat the remaining 2 tablespoons (30 ml) olive oil in a small sauté pan over medium-high heat until hot. Fry 5 sage leaves at a time until crisp, about 3 seconds. Transfer to a paper towel to remove the excess oil, and sprinkle generously with sea salt.
Serve the roasted squash on a large serving plate with dollops of the zesty ricotta and sage leaves. Top it off with sea salt and an extra squeeze of lemon juice.
*SEE PHOTO INSERT