It's the season of all things pumpkin spice, and the delicious, warm flavours we love at this time of year have inspired this dish. We're giving butternut squash and pears a gentle roast in a cloak of cinnamon and nutmeg and laying them on toasted crostini with a whipped blue cheese ricotta. It's the perfect savoury bite to kick off a Thanksgiving meal.
Ingredients
Whipped Blue Cheese Ricotta
- 1 1/2 oz (43 g) mild blue cheese, such as Danish Blue
- 1/2 cup (125 mL) ricotta
- 1 tsp (5 mL) extra-virgin olive oil
- Black pepper, to taste
Squash Mixture
- 3 cups (750 mL) finely diced butternut squash
- 1/2 tsp (2 mL) ground cinnamon
- 1/4 tsp (1 mL) ground nutmeg
- 1/4 tsp (1 mL) hot smoked paprika
- 1/4 tsp (1 mL) salt
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 1/2 cups (375 mL) finely diced pears
- 1/2 cup (125 mL) walnuts, chopped in pea-sized pieces
Crostini
- 1 baguette, sliced on the bias
- 2 tsp (10 mL) extra-virgin olive oil, divided
- 1 Tbsp (15 mL) chopped fresh thyme leaves, to garnish
- 1 tsp (5 mL) honey, to garnish
Instructions
For whipped blue cheese ricotta, combine all ingredients in food processor. Process for approximately 60 seconds, until light and airy. Remove to airtight container, cover, and refrigerate.
Place baking sheet in oven and preheat to 400 F (200 C).
For squash mixture, in large bowl, toss butternut squash with cinnamon, nutmeg, paprika, salt, and olive oil. Arrange on preheated baking sheet in even layer. Roast for 10 minutes.
Meanwhile, add pears to same bowl and toss to coat with remaining oil and seasonings. After 10 minutes, add pears to baking sheet and roast for an additional 10 minutes, stirring well to combine. Lastly, add walnuts and roast for a further 2 to 3 minutes, stirring occasionally to prevent burning. Remove from oven and keep warm.
For crostini, arrange baguette slices on second baking tray and drizzle or brush with 1 tsp (5 mL) olive oil. Turn slices over and drizzle or brush with remaining 1 tsp (5 mL) oil. Bake for 10 minutes until golden brown, flipping halfway through.
Spread whipped blue cheese ricotta mixture on each toasted baguette slice and top with squash mixture. Repeat with remaining baguette slices. Garnish with thyme leaves, drizzle with honey, and enjoy.
Tip: Preheating your baking sheet in the oven before adding the squash is the key to beautifully caramelized edges — the hot surface starts the roasting immediately rather than steaming the vegetables. And make the whipped ricotta ahead; it actually improves after an hour in the fridge as the flavours meld together.
Serves 4 to 6
By Helena McMurdo
