We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Butternut Squash Bites Topped with Whipped Ricotta & Crispy Mushrooms
Winter 2023
These hearty bites could be likened to a gluten-free crostini that uses roasted squash as a base instead of toasts. Make them as an appetizer when having a few friends over or serve a couple as a vegetable-forward main.
Makes 6 appetizers
12 oz (340 g) mixed mushrooms, thinly sliced
1/4 cup (60 mL) plus 1 tbsp (15 mL) olive oil
1/2 butternut squash
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) cayenne
1/4 tsp (1 mL) sea salt or 1/8 tsp (0.5 mL) table salt
1 tsp (5 mL) chopped rosemary
WHIPPED RICOTTA
1 lemon
1 tub (454 g) smooth ricotta
1/2 tsp (2 mL) sea salt or 1/4 tsp (1 mL) regular salt, or salt to taste
Freshly ground pepper to taste
1. Arrange racks in top and bottom third of oven. Place one large baking sheet on the lower rack. Preheat oven to 425°F (218°C).
2. Meanwhile, place mushrooms on another large baking sheet. Drizzle with ¼ cup (60 mL) oil. Toss to coat evenly and spread out on sheet.
3. Slice top half from squash. Set the bottom aside. Using a knife, remove peel from the top half of squash. Slice into rounds, at least 1-inch (2.5-cm) thick. Add to a large bowl. Stir remaining 1 tbsp (15 mL) oil in a small bowl with cumin, cayenne and salt. Brush each round with oil mixture. Turn to coat.
4. Carefully remove hot baking sheet from lower shelf of oven. Arrange squash rounds on sheet. Add to oven along with baking sheet with mushrooms. Bake for 15 minutes then flip squash, and stir and spread out mushrooms before switching trays from the top and bottom racks. Continue baking until squash is lightly golden and fork-tender, and mushrooms are crispy, about 10 to 15 more minutes. Remove each tray from oven when ingredients are done.
5. Meanwhile, prepare whipped ricotta by grating 1 tsp (5 mL) zest from lemon and squeezing 1 tbsp (15 mL) juice from lemon into a food processor. Add ricotta. Whirl for 2 minutes until ricotta is very smooth. Season with salt and pepper to your liking.
6. When squash and mushrooms are ready, divide squash between small plates. Dollop each with about 2 tbsp (30 mL) ricotta mixture. (Refrigerate any remaining ricotta, up to 3 days, for another use.) Season mushrooms with salt and stir to coat evenly. Top ricotta-topped squash with mushrooms and sprinkle with rosemary. Serve warm.
Makes 6 appetizers
