Hasselback Style Butternut Squash over Ricotta & Goat Cheese Whip!

This Hasselback style butternut squash recipe is a fantastic side dish or even a vegetarian main! Trust the ingredients and the process, the flavors and textures are balanced and and compliment each other beautifully!

Ingredients

Baked Squash

• 1 medium butternut squash, peeled, halved, and seeded

• 5-10 cloves of garlic sliced

• 3 tbsp EVOO

• 1⁄2 tsp kosher salt

• 1⁄4 tsp pepper

• 1⁄4 tsp nutmeg

• 3 tsp finely chopped fresh rosemary

• 4 pats of butter (about 3-4 tablespoons)

• 2 tablespoons Rich Aunty

Ricotta & Goat Cheese Whip

• 2 oz soft goat cheese

• 3⁄4 cup ricotta cheese

• 1 tbsp EVOO

• 1 tsp lemon zest

• 2 tsp lemon juice

• 1⁄4 tsp salt

Finishing Topping

• 4 chopped dates (pits removed)

• 3+ tbsp chopped parsley

• 2 tbsp salted and roasted sunflower seeds or roasted pumpkin seeds (out of shell)

• 1 tbsp EVOO

Instructions

• Preheat the oven to 425 F

• Line a sheet pan with parchment paper and drizzle with EVOO, set aside

• Thinly slice the garlic cloves and set aside

• Place squash on a cutting board and using wooden chopsticks mak thin slices from one end to the other, repeat for the second half

• Use a fork to open some of the cuts in the squash and add a slice of garlic

• Drizzle and brush the squash with EVOO and season with salt, pepper, nutmeg, and rosemary

• Place in the oven for 45 minutes (cover if the garlic starts to brown)

• Begin to make the whip by adding the goat cheese, ricotta, olive oil, lemon zest, lemon juice, and salt to a food processor and blend until smooth at spread on the serving plate/platter

• After 45 minutes, remove the sheet pan, top with the pads of butter and drizzle with syrup

• Place back in the oven for 10-15 minutes

• Remove the squash from the oven and place on the whipped cheese garnishing with the seeds and a final drizzle of EVOO