Roasted Hokkaido Squash with Lemon Ricotta and Crispy Sage

Instructions

1. 1

   Prepare the squash

   Preheat the oven to 210 °C. Cut the squash into wedges about 2 cm thick; you can leave the Hokkaido skin on. Arrange the wedges on a baking sheet and toss with 10 ml of olive oil, 2 g of salt, and the black pepper.

   
2. 2

   Roast the squash

   Roast for 25 to 30 minutes, turning the wedges halfway through. The squash should be tender when pierced with a fork and visibly golden at the edges, but not overcooked.

   
3. 3

   Season the ricotta

   Zest half the lemon and squeeze out about 10 ml of juice. Stir the ricotta with the lemon zest, juice, and remaining 1 g of salt until smooth and pleasantly tangy.

   
4. 4

   Toast the seeds and sage

   Toast the pumpkin seeds in a dry pan for 2 to 3 minutes, shaking the pan occasionally. Once they smell fragrant and begin to pop gently, transfer them to a plate. Add the remaining 5 ml of oil to the pan and fry the sage for about 20 seconds on each side, until the leaves are crisp. Set them on a paper towel.

   
5. 5

   Toast the bread and serve

   Toast the sourdough slices in a toaster or in a dry pan until crisp. Divide the warm squash and lemon ricotta between two plates, then add the pumpkin seeds and sage. Drizzle with honey and balsamic vinegar; serve immediately with the bread.