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.
2 pound Fall squashes (acorn, butternut, delicata), washed and cut into uniform 2” chunks
250 ml Olive oil
4 tbsp Fresh oregano
To taste Kosher salt
Agro Dolce Onions | Serves 4
250 g White sugar
250 ml Red wine vinegar
2 Red onions, julienne
Kosher salt
Freshly cracked black pepper
Ricotta | Serves 4
500 ml Ricotta cheese
150 ml Heavy cream
1 Lemon, zest and juice
To taste Kosher salt
Fried Sage | Serves 4
1 bunch Sage leaves, fresh
Procedure
Brown Butter Vinaigrette
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
Preheat oven to 375F. Toss together squash, olive oil, oregano, and salt. Bake until tender and well roasted, 20-25 minutes.
Agro Dolce Onions
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
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
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
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.
