Roasted Delicata Squash, Hot Honey and Whipped Ricotta

Skin-on delicata half-moons roasted until the cut sides go dark and caramelized, piled over lemony whipped ricotta with chile honey and toasted pepitas.

Heat the sheet pan in the oven before the squash goes on. The cut sides hit hot metal and start browning right away instead of sitting in their own steam for ten minutes. Leave the skin on. Delicata skin is thin and goes tender in the oven.

Ingredients

• Squash
• 2 delicata squash, about 1 lb each
• 3 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• Whipped ricotta
• 1 cup whole-milk ricotta
• 2 tbsp olive oil
• 1 lemon, zest and 1 tsp juice
• ¼ tsp kosher salt
• Hot honey
• ¼ cup honey
• 1 tsp red pepper flakes
• 1 tsp apple cider vinegar
• To finish
• ⅓ cup raw pepitas
• 1 tbsp fresh thyme leaves
• ½ tsp flaky salt

Method

1. Put a rimmed sheet pan on the middle rack and heat the oven to 425°F.
2. Trim the ends off the squash, halve them lengthwise and scoop out the seeds with a spoon. Cut into half-moons 1/2 inch thick. Toss with the oil, salt and pepper.
3. Pull out the hot pan and spread the squash in one layer, cut sides down. It should sizzle. Roast until the undersides are deep brown, about 12 minutes.
4. Flip each piece and roast until a knife slides through the thickest part and both sides are caramelized, 8 to 10 minutes more.
5. While it roasts, warm the honey and pepper flakes in a small pan over low until it just bubbles at the edge, about 2 minutes. Off the heat, stir in the vinegar and let it steep.
6. Toast the pepitas in a dry skillet over medium, shaking the pan, until they puff and start to pop, about 4 minutes. Salt them lightly.
7. Whip the ricotta, oil, lemon zest and juice and salt in a food processor until smooth and glossy, about 1 minute. Or beat it hard with a whisk for 2 minutes.
8. Spread the ricotta over a platter and pile the hot squash on top. Spoon the hot honey over, then finish with the pepitas, thyme and flaky salt. Serve warm.