I never thought I would be someone who writes paragraphs upon paragraphs before a recipe like every other annoying food blogger but man sometimes you really just don’t know how to introduce a recipe.
Lets spare me racking my brain about how the *~* FalL flaVoRs*~* are so perfectly balanced with sweetened ricotta and toasted sage and roasted butternut squash &&&&…..
LETS JUST GET RIGHT DOWN TO IT FOLKS !!!
The maple syrup mixed with the mascarpone brings out the natural sweetness of the squash perfectly in this recipe
- cubed butternut squash
- cooked polenta (see photo)
- ricotta cheese
- maple syrup
- olive oil
- salt and pepper
- fennel fonds for garnish
- Pre-heat oven to 400 degrees F
- Cut polenta into slices and using small glass or biscuit cutter, cut small round polenta cakes
- Line small oven trays with aluminum foil and place cubed squash on one doused with olive oil and salt
- Place polenta cakes on other oven tray with small sage leaves and drizzle with olive oil and lightly salt
- Insert both trays into the oven and cook for 18 minutes turning halfway thru (polenta cakes will probably finish early but you want them to crisp up a bit)
- While both of those are roasting in the oven, take your ricotta cheese in a ziploc bag and add maple syrup (I would say 2 tablespoons per 1 cup of riccotta ) and mix together
- When polenta cakes and squash are done cooking, remove from oven and cut the tip off one corner of your ricotta ziploc bag and squeeze onto the center of the cake, add a few cubes of butternut squash and garnish with crispy sage and fennel fonds
Have you seen the Autumn Gnocchi pasta recipe yet? Find it here!