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Honey-Sage Glazed Kabocha Squash with Lemon-Blackberry Whipped Ricotta

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Serves4

INGREDIENTS

  • 1 kabocha squash, cut into large half moon shapes just as in the photos (seeds removed + skin intact)
  • 1-2 tablespoons olive oil
  • 3 tablespoons honey
  • 1 cup ricotta cheese (you can also use vegan, almond milk ricotta)
  • 1 cup California Giant blackberries
  • handful fresh sage leaves
  • ¼ cup oil, reserved for the sage
  • zest of 1 small lemon
  • pomegranate seeds
  • sea salt

DIRECTIONS

      • Add the kabocha squash slices into a mixing bowl and drizzle with the 1-2 tablespoons olive oil. Add in the honey and a generous pinch of sea salt. Mix well until all the squash is combined with the honey. Evenly distribute the squash onto a parchment paper lined baking tray and pop into the oven to cook at 420F for 25 minutes (flip half way), or until the squash is golden brown, tender and cooked through.
      • In the meantime, add the blackberries and lemon zest into a food processor and pulse until smooth. Add the blended blackberries into a bowl with the ricotta and gently mix until combined. Set aside.
      • Now fry the sage leaves by warming the ¼ cup oil in a saucepan on medium heat. Fry 6 leaves at a time until crispy, about 1 minute. Transfer and lay the sage leaves over a paper towel (collecting the excess oil) and sprinkle with sea salt.
      • To serve, lay the kabocha squash on a large serving plate, pipe the blackberry-ricotta on top of the squash in small dollops, and top with the crispy sage and sprinkling of pomegranate seeds. Alternatively, spread the ricotta onto a serving plate in a large circle and layer the roasted kabocha squash on top, along with the crispy sage and pomegranate seeds. Enjoy!

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