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Roasted Butternut Squash with Butternut-Honey Jam and Ricotta
For the squash:
1 butternut squash
4 sprigs of rosemary
Olive oil
Salt
Ricotta cheese
Peel butternut squash and cut in half long ways. Scoop out the seeds. Toss the squash in olive oil with rosemary and season with salt.
Roast the squash on a sheet tray in the oven at 350 degrees F until squash is tender – about 30 minutes.
Remove from oven and fill the cavity with ricotta cheese. Place under the broiler on high until the cheese is bubbly.
*If using a large squash, increase your roasting time as necessary.
For the jam:
2 cups small, diced butternut squash
2 cups diced onion
1 cup honey
1 oz. white wine vinegar
1 pinch of dried lavender
1 Tablespoon chopped rosemary
Zest of 1 lemon
1 oz. olive oil
Salt and pepper to taste
Sweat the butternut squash and onion in olive oil until the onions start to turn translucent – about 5 minutes.
Add honey and vinegar, and simmer until the squash is cooked through. Add lavender and rosemary, and continue to simmer until a sticky jam starts to come together. Remove from the heat, and microplane one lemon into the jam. Season with salt to taste.
To plate: Top your roasted squash with the butternut-honey jam and finish with black pepper to taste. Enjoy!
