Jane Morgan's Honey Glazed Squash with Ricotta

Jane Morgan's Honey Glazed Squash with Ricotta

"This dish has all the Thanksgiving flavors I love without being overly sweet, and it has just enough brightness to cut through the richness of everything else on the table. I would pick delicata squash over sweet potatoes any day! It’s delicious, so easy to make, and perfect to share with your pod or keep for yourself if you’re having a virtual dinner this year." - Chef Jane Morgan


To Grab:

  • 1 delicata squash, sliced into ¼ inch thick rings
  • 6 cloves garlic, skin-on
  • ¼ cup olive oil, divided
  • 2 tbs soy sauce
  • 2 tbs honey
  • 1 bunch lacinato kale, sliced into thin ribbons
  • 1 cup ricotta
  • lemon
  • Chopped parsley, for serving


To Do:

  1. Preheat oven to 425.
  2. Toss delicata slices and garlic cloves with honey, soy sauce, 2 tbs olive oil, a pinch of salt and cracked black pepper and arrange on a baking sheet. Transfer to oven and roast until caramelized and golden, about 20 minutes, tossing halfway through.
  3. Meanwhile, massage kale ribbons with 1 tbs olive oil, salt, pepper, and the juice of half a lemon. Add it to the baking sheet a few minutes before the delicata is done, and cook until tender and charred in spots.
  4. Make your whipped ricotta! Peel or squeeze the roasted garlic cloves out of the skins. Combine ricotta with the juice of the remaining lemon half, 1 tbs olive oil, salt, pepper, and the roasted garlic. Using an electric mixer or food processor, whip the ricotta mixture until light and airy. Taste and adjust seasonings.
  5. Top the whipped ricotta with the kale and delicata, flaky salt, and parsley. Enjoy!

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