Whipped Ricotta is one of our go-to dishes for a quick and easy weekday meals. They are pretty easy to make, and they’re a blank canvas for infusing pretty much any flavour you like. For this one, we decided to roast some butternut squash and incorporate that into the cheese to give it a nice earthy sweetness, and the texture of the mashed squash added some really nice structure to the ricotta.
We used a homemade pumpkin seed and cocoa bread as the basis for our toast to use as our dipping ingredient, but this would go well with some baguette or veggies as well! If you want to get really wild, you could use this as a sauce for a pizza…maybe with some caramelized onions or leeks as the topping.
Time: 60 Minutes
Ingredients:
- 8 oz Cubed Butternut Squash
- 15 Oz Ricotta
- A pinch of Kosher Salt
- Black Pepper
Method:
- Preheat your oven to 350 degrees F.
- As your oven heats, cut your butternut squash, and remove the skin and seeds. Then, chop your squash into cubes.
- Place the cubes in an oven safe baking dish, toss in a little olive oil, and give them a quick salt and pepper sprinkle.
- Roast for 40-45 minutes until soft.
- Mash your squash with a fork.
- Scoop your ricotta into your stand mixer’s mixing bowl, and add your mashed squash. Then, sprinkle in a little more kosher salt.
- Use the whisk attachment, and whip to thoroughly combine.
- Scoop into little bowls, dip, devour, and enjoy!
Delicious!!!