Roasted Butternut Squash With Ricotta And Rosemary

• 2 butternut squash peeled, seeded, and cut into large chunks, or for just Matthew and myself I used one l
• 2/3 cup oil
• 3 tablespoons rosemary needles plus a few sprigs for garnishing
• 2 garlic cloves chopped
• 2 cups fresh flat leaf parsley chopped
• 1 cup ricotta cheese
• 1 cup grated Parmesan cheese freshly
• salt
• freshly ground black pepper

1. Toss the squash with 4 Tablespoons of the olive oil and place in a large baking pan. Place in oven at 350 degrees and roast for about 25 minutes, until tender, golden, and lightly caramelized.
2. Meanwhile, place the rosemary, garlic, and parsley in a blender or food processor and, with the motor running, slowly add the remaining olive oil. Season to taste.
3. In a small pan, warm the ricotta with a little hot water to form a paste. Add the rosemary mixture and stir until combined.
4. Put the roasted squash in an ovenproof serving dish and pour the ricotta and rosemary sauce over it. Sprinkle the Parmesan on top and return to the oven for 10 minutes, until golden. Garnish with rosemary and serve.

butternut, oil, rosemary needles, garlic, flat leaf parsley, ricotta cheese, parmesan cheese, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Roasted-Butternut-Squash-With-Ricotta-and-Rosemary-1669074 (may not work)