Instructions

Follow the steps and taste along the way.

1. Preheat the oven and prepare the squash

   Preheat the oven to 210 °C. Cut the squash into roughly 2 cm cubes and spread them on a baking sheet lined with parchment paper.

   

2. Roast the squash

   Toss the cubes with 10 ml of olive oil and roast for 25 to 30 minutes at 210 °C. Turn them halfway through cooking; they are ready when soft all the way through and lightly golden in places around the edges.

   

3. Bring out the fragrance of the sage

   While the squash cools, heat the remaining 5 ml of olive oil in a small pan. Add the sage leaves and fry them for about 30 to 45 seconds on each side, until fragrant and slightly crisp. Set two leaves aside for garnish.

   

4. Blend the spread

   Let the roasted squash cool for about 10 minutes so it is no longer hot. Put it in a blender with the ricotta, lemon juice, salt, black pepper, and six fried sage leaves. Blend briefly to make a thick spread; a few pieces of squash can remain visible.

   

5. Finish and serve

   Transfer the spread to a bowl and smooth the surface. Crumble the two reserved sage leaves over the top. Serve cooled to room temperature or after briefly chilling; it should remain thick and easy to spread.