"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
- 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
- Chopped parsley, for serving
- Preheat oven to 425.
- 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.
- 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.
- 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.
- Top the whipped ricotta with the kale and delicata, flaky salt, and parsley. Enjoy!