Roasted Butternut Squash with Ricotta Cheese and Mint
Updated: Dec 19, 2019
2 medium butternut squash, cut into 1/2 inch slices Salt and pepper
8 tablespoons extra virgin olive oil
¼ cup red wine vinegar
½ medium red onion, sliced paper thin
½ teaspoon crushed red chili flakes
1 clove garlic sliced paper thin
¼ cup fresh mint leaves
2-4 cups ricotta cheese
Preheat oven to 450 degrees F.
Season the squash with salt and pepper, drizzle with 4 tablespoons olive oil, and place on a single layer on a baking sheet. Roast for about 20 minutes, or until tender.
Meanwhile stir together the remaining oil, red wine vinegar, onion, chili flakes, and garlic and season with salt and pepper.
Stir in some salt to ricotta cheese. Remove the squash from the oven, pour the marinade over, and top with ricotta cheese and mint.