Delicata squash has become a winter staple in my kitchen. When roasted, it becomes sweet, creamy, and perfectly caramelized. Plus, there’s no need to peel it as the skin becomes soft. I’m all about minimal prep.

Here I’ve roasted the delicata squash in a mixture of olive oil, honey, garlic, and panko for added crunch. It’s served over whipped ricotta. Yes.. whipped. Trust me, you’ll never go back to plain old ricotta after this. It’s then topped with fresh parsley and pistachio gremolata and a little drizzle of honey.

Delicata Squash with a Parsley Pistachio Gremolata over Whipped Ricotta

Ingredients

• 1 large delicata squash

• 3 tablespoons extra virgin olive oil

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1/4 teaspoon red pepper flakes

• 1/2 teaspoon honey

• 4 cloves garlic, sliced

• 1/3 cup panko bread crumbs

• 1 1/2 cups whole milk ricotta

For the gremolata:

• 1/2 cup chopped fresh flat-leaf parsley

• 1/2 cup chopped pistachios

• 1 garlic clove, minced

• 3 teaspoons extra virgin olive oil

• Zest and juice of one lemon

• 2 teaspoons honey

• 1/4 teaspoon salt

• 1/4 tsp red pepper flakes

Directions

1. Preheat oven to 400° F.

2. Slice squash in half, scoop out seeds, and slice into 1/2 inch slices. Add to a baking sheet and toss with the oil, salt, pepper, red pepper flakes, honey, garlic, and bread crumbs. Place in the oven and bake for 35 minutes, mixing halfway through, until squash is tender.

3. Meanwhile, make the gremolata. In a bowl, combine the chopped parsley, pistachios, garlic, oil, lemon zest, lemon juice, honey, salt, and red pepper flakes. Mix until combined.

4. In a food processor or blender, whip the ricotta until smooth, light, and fluffy.

5. Spoon some ricotta on each serving plate, add squash, top with gremolata, and drizzle with some additional honey.