Fall Squashes Whipped Ricotta, Dijon Vinaigrette

All stocked up on fresh seasonal produce? Your guests will love this roasted fall squash feature. Served on a bed of creamy whipped ricotta, this dish is tossed with a house-made brown butter vinaigrette enhanced by the depth, acidity and spiciness of French’s® Dijon Mustard. Perfect for a cozy autumn outing. 

This recipe was created for Club House for Chefs by: Alvin Pillay of The Donnelly Group in Vancouver, British Columbia. 

Ingredients

Procedure

Brown Butter Vinaigrette

1. In a bowl, whisk together brown butter, French’s Dijon Mustard, vinegar, and seasonings. While continuing to whisk, incorporate olive oil in a steady stream until all the oil is mixed in.

Squash

1. Preheat oven to 375F. Toss together squash, olive oil, oregano, and salt. Bake until tender and well roasted, 20-25 minutes.

Agro Dolce Onions

1. In a heavy-bottomed pot, combine together the sugar, vinegar, and onions. On medium heat, cook down until reduced into a syrup consistency. Season with salt and freshly cracked pepper.  

Ricotta

1. In a stand mixer or bowl with a whisk, combine together ricotta, cream, lemon, and salt. Lightly whip until well combined. Refrigerate until ready to plate.

Fried Sage

1. Lightly fry the sage leaves in a small amount of canola oil. Remove from oil and place on to paper napkin to drain excess oil, season with salt.

To Plate

1. Generously spread the ricotta on the base of the plate. Toss the roasted squash with a portion of the brown butter dijon vinaigrette. Top the ricotta with the squash followed by agro dolce onions. Dress with more vinaigrette and crispy fried sage.