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the text reads 394k views 52k reactions i roasted butternut squash with herb ricotalrecipe below this will act

394K views · 52K reactions | roasted butternut squash with herbed ricotta✨recipe below! this will actually be my 3rd year in a row sharing this recipe, but that’s because it’s one of my favorite ways to eat squash!it’s proof that simple can be special! RECIPE (serves 4) 1 butternut squash, peeled and cut into large cubes 1/2 cup ricotta 1 tsp finely chopped basil 1 tsp finely chopped mint 1 tsp finely chopped parsley 2 cloves garlic, minced Zest of 1/2 lemon Juice of 1/2 lemon Olive oil Salt & pepper Crushed red pepper Preheat oven to 400 F. Add the squash to a parchment lined baking sheet, drizzle generously with olive oil, and season with salt, pepper, and crushed red pepper. Bake for 25 min, flip, and then bake for another 25-35 minutes or until squash is soft on the inside and crisp and caramelized on the outside. While squash is baking, prepare the herbed ricotta. Add ricotta, herbs, lemon zest, garlic, and lemon juice to a small bowl. Mix together until smooth. When squash is done baking, add it to a plate and top with dollops of ricotta. Drizzle on some more olive oil, and season with more salt and both peppers. Garnish with basil, if desired. Serve warm! | Carina Wolff

394K views · 52K reactions | roasted butternut squash with herbed ricotta✨recipe below! this will actually be my 3rd year in a row sharing this recipe, but that’s because it’s one of my favorite ways to eat squash!it’s proof that simple can be special! RECIPE (serves 4) 1 butternut squash, peeled and cut into large cubes 1/2 cup ricotta 1 tsp finely chopped basil 1 tsp finely chopped mint 1 tsp finely chopped parsley 2 cloves garlic, minced Zest of 1/2 lemon Juice of 1/2 lemon Olive oil Salt & pepper Crushed red pepper Preheat oven to 400 F. Add the squash to a parchment lined baking sheet, drizzle generously with olive oil, and season with salt, pepper, and crushed red pepper. Bake for 25 min, flip, and then bake for another 25-35 minutes or until squash is soft on the inside and crisp

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394K views · 52K reactions | roasted butternut squash with herbed ricotta✨recipe below! this will actually be my 3rd year in a row sharing this recipe, but that’s because it’s one of my favorite ways to eat squash!it’s proof that simple can be special! RECIPE (serves 4) 1 butternut squash, peeled and cut into large cubes 1/2 cup ricotta 1 tsp finely chopped basil 1 tsp finely chopped mint 1 tsp finely chopped parsley 2 cloves garlic, minced Zest of 1/2 lemon Juice of 1/2 lemon Olive oil Salt & pepper Crushed red pepper Preheat oven to 400 F. Add the squash to a parchment lined baking sheet, drizzle generously with olive oil, and season with salt, pepper, and crushed red pepper. Bake for 25 min, flip, and then bake for another 25-35 minutes or until squash is soft on the inside and crisp and caramelized on the outside. While squash is baking, prepare the herbed ricotta. Add ricotta, herbs, lemon zest, garlic, and lemon juice to a small bowl. Mix together until smooth. When squash is done baking, add it to a plate and top with dollops of ricotta. Drizzle on some more olive oil, and season with more salt and both peppers. Garnish with basil, if desired. Serve warm! | Carina Wolff

394K views · 52K reactions | roasted butternut squash with herbed ricotta✨recipe below! this will actually be my 3rd year in a row sharing this recipe, but that’s because it’s one of my favorite ways to eat squash!it’s proof that simple can be special! RECIPE (serves 4) 1 butternut squash, peeled and cut into large cubes 1/2 cup ricotta 1 tsp finely chopped basil 1 tsp finely chopped mint 1 tsp finely chopped parsley 2 cloves garlic, minced Zest of 1/2 lemon Juice of 1/2 lemon Olive oil Salt & pepper Crushed red pepper Preheat oven to 400 F. Add the squash to a parchment lined baking sheet, drizzle generously with olive oil, and season with salt, pepper, and crushed red pepper. Bake for 25 min, flip, and then bake for another 25-35 minutes or until squash is soft on the inside and crisp

the text reads, 16k views - 15k reactions / a cozy butternut squash lasagna with greens & gruy

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163K views · 15K reactions | a cozy butternut squash lasagna with greens & gruyère that’s veg-friendly enough to feel like a wholesome and healthy weeknight dinner but also cheesy and saucy and golden brown-crispy enough to still be delicious 🙌🏻🍂 it’s the ooey gooey lasagna we love with the extra veggies we don’t. jkjk we love extra veggies around here — and these ones are blanketed with layer of cheese which is always a big YES. 🧡 BUTTERNUT SQUASH LASAGNA WITH GREENS & GRUYÈRE 3 cups 2% dairy milk or unsweetened almond milk, divided • 1/2 all-purpose gluten free flour • 2 ounces light or regular cream cheese • 1 cup grated parmesan • 1/2 tsp. ground pepper, divided • 1/4 tsp. salt, divided • 1/8 tsp. nutmeg 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry • 1/2 cup whole milk or part-skim ricotta • 2 tbsp. olive oil • 1 medium onion, chopped • 8 ounces button mushrooms, sliced • 2 cloves garlic, minced • 1 tsp. dried marjoram • 1/2 cup dry white wine or broth (vegetable or chicken) • 2 pounds butternut squash, peeled and sliced thinly into rounds • 1/2 cup shredded gruyère or mozzarella. 1. heat milk in a saucepan over medium heat until steaming. meanwhile, whisk flour and the remaining 1/2 cup milk in a measuring cup until smooth; whisk into the hot milk, stirring until the sauce comes to a simmer and thickens. remove from heat and whisk in cream cheese, parmesan, 1/4 teaspoon pepper, 1/8 teaspoon salt and nutmeg. 2. combine spinach and ricotta in a medium bowl; set aside. 3. heat oil in a large skillet over medium-high heat. add onion and mushrooms; cook about 5 minutes. add garlic, marjoram and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; cook 1 minute. add wine and simmer 1 to 2 minutes. remove from heat. 4. preheat oven to 400 degrees F. lightly coat a 9-by-13-inch baking dish with cooking spray and spread with 1/2 cup of the béchamel sauce. add squash slices and then layer in this order: spinach, sauce, squash, onions + mushrooms, squash, sauce, shredded cheese. 5. cover baking dish with tin foil and bake for 45 minutes; uncover and bake 15 to 20 minutes more. let the lasagna stand for at least 10 minutes before serving. | Sara Stewart, MS, CNS

163K views · 15K reactions | a cozy butternut squash lasagna with greens & gruyère that’s veg-friendly enough to feel like a wholesome and healthy weeknight dinner but also cheesy and saucy and golden brown-crispy enough to still be delicious 🙌🏻🍂 it’s the ooey gooey lasagna we love with the extra veggies we don’t. jkjk we love extra veggies around here — and these ones are blanketed with layer of cheese which is always a big YES. 🧡 BUTTERNUT SQUASH LASAGNA WITH GREENS & GRUYÈRE 3 cups 2% dairy milk or unsweetened almond milk, divided • 1/2 all-purpose gluten free flour • 2 ounces light or regular cream cheese • 1 cup grated parmesan • 1/2 tsp. ground pepper, divided • 1/4 tsp. salt, divided • 1/8 tsp. nutmeg 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry •

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163K views · 15K reactions | a cozy butternut squash lasagna with greens & gruyère that’s veg-friendly enough to feel like a wholesome and healthy weeknight dinner but also cheesy and saucy and golden brown-crispy enough to still be delicious 🙌🏻🍂 it’s the ooey gooey lasagna we love with the extra veggies we don’t. jkjk we love extra veggies around here — and these ones are blanketed with layer of cheese which is always a big YES. 🧡 BUTTERNUT SQUASH LASAGNA WITH GREENS & GRUYÈRE 3 cups 2% dairy milk or unsweetened almond milk, divided • 1/2 all-purpose gluten free flour • 2 ounces light or regular cream cheese • 1 cup grated parmesan • 1/2 tsp. ground pepper, divided • 1/4 tsp. salt, divided • 1/8 tsp. nutmeg 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry • 1/2 cup whole milk or part-skim ricotta • 2 tbsp. olive oil • 1 medium onion, chopped • 8 ounces button mushrooms, sliced • 2 cloves garlic, minced • 1 tsp. dried marjoram • 1/2 cup dry white wine or broth (vegetable or chicken) • 2 pounds butternut squash, peeled and sliced thinly into rounds • 1/2 cup shredded gruyère or mozzarella. 1. heat milk in a saucepan over medium heat until steaming. meanwhile, whisk flour and the remaining 1/2 cup milk in a measuring cup until smooth; whisk into the hot milk, stirring until the sauce comes to a simmer and thickens. remove from heat and whisk in cream cheese, parmesan, 1/4 teaspoon pepper, 1/8 teaspoon salt and nutmeg. 2. combine spinach and ricotta in a medium bowl; set aside. 3. heat oil in a large skillet over medium-high heat. add onion and mushrooms; cook about 5 minutes. add garlic, marjoram and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; cook 1 minute. add wine and simmer 1 to 2 minutes. remove from heat. 4. preheat oven to 400 degrees F. lightly coat a 9-by-13-inch baking dish with cooking spray and spread with 1/2 cup of the béchamel sauce. add squash slices and then layer in this order: spinach, sauce, squash, onions + mushrooms, squash, sauce, shredded cheese. 5. cover baking dish with tin foil and bake for 45 minutes; uncover and bake 15 to 20 minutes more. let the lasagna stand for at least 10 minutes before serving. | Sara Stewart, MS, CNS

163K views · 15K reactions | a cozy butternut squash lasagna with greens & gruyère that’s veg-friendly enough to feel like a wholesome and healthy weeknight dinner but also cheesy and saucy and golden brown-crispy enough to still be delicious 🙌🏻🍂 it’s the ooey gooey lasagna we love with the extra veggies we don’t. jkjk we love extra veggies around here — and these ones are blanketed with layer of cheese which is always a big YES. 🧡 BUTTERNUT SQUASH LASAGNA WITH GREENS & GRUYÈRE 3 cups 2% dairy milk or unsweetened almond milk, divided • 1/2 all-purpose gluten free flour • 2 ounces light or regular cream cheese • 1 cup grated parmesan • 1/2 tsp. ground pepper, divided • 1/4 tsp. salt, divided • 1/8 tsp. nutmeg 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry •

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222K views · 168 reactions | DATE-HERB BUTTER HONEYNUT SQUASH! It legit melts in your mouth. 10/10! • 4 Honeynut squashes, halved lengthwise and seeds removed Olive oil ⅓ cup chopped dates ¼ cup hot water ¼ cup salted butter, softened 3 cloves garlic 2 tbsp chopped fresh rosemary ¼ tsp salt, plus more for squash Pepper to taste Cinnamon Nutmeg Pepitas Chopped fresh parsley • 1️⃣Preheat the oven to 425. Line a sheet pan with parchment paper.2️⃣Drizzle olive oil over the bottom of the sheet pan, then place the squash face down. Place in the oven for 20 minutes.3️⃣While the squash roasts, make the butter. Place the dates and the water into a food processor and process for about 2 minutes. Add the butter, garlic, rosemary and salt and process again until a whipped compound butter forms.4️⃣Remove the squash from the oven and flip them. Smother the tops with the butter. Sprinkle a little salt, pepper, cinnamon and a pinch of nutmeg over the squash and place them back in the oven for 20 minutes. 5️⃣Plate the squash, then top with pepitas and parsley. • #cookfromscratch #wholefoodsmarket #buzzfeast #squash #recipeoftheday #vegetarian #food52 #makeitdelicious #goodmoodfood #igreels #glutenfree #f52grams #justeatrealfood #easyrecipes #tastemade #fallrecipes #holidayrecipes #dinnerideas #healthycooking #healthyeating #sidedish #veggiemeals | Caitlin Greene

222K views · 168 reactions | DATE-HERB BUTTER HONEYNUT SQUASH! It legit melts in your mouth. 10/10! • 4 Honeynut squashes, halved lengthwise and seeds removed Olive oil ⅓ cup chopped dates ¼ cup hot water ¼ cup salted butter, softened 3 cloves garlic 2 tbsp chopped fresh rosemary ¼ tsp salt, plus more for squash Pepper to taste Cinnamon Nutmeg Pepitas Chopped fresh parsley • 1️⃣Preheat the oven to 425. Line a sheet pan with parchment paper.2️⃣Drizzle olive oil over the bottom of the sheet pan, then place the squash face down. Place in the oven for 20 minutes.3️⃣While the squash roasts, make the butter. Place the dates and the water into a food processor and process for about 2 minutes. Add the butter, garlic, rosemary and salt and process again until a whipped compound butter forms.4️⃣

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