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A plate with roasted squash, chili oil, and a dollop of ricotta.
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Maple-Roasted Kabocha Squash Wedges with Ricotta and Chile Oil
These savory sweet maple-roasted kabocha squash wedges are served with a dollop of creamy ricotta cheese, drizzles of maple syrup and chili oil, and flaky sea salt.
Keyword: maple-roasted squash
Makes: 4 servings
Author: Elizabeth Stark
Ingredients
Squash
  • 1 medium kabocha squash, peeled
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon sweet paprika
  • ½ teaspoon black pepper
  • ½ teaspoon fine sea salt
Chili Oil
  • 1 ½ tablespoons red chile flakes
  • 2 ½ tablespoons gochugaru chili flakes
  • ½ teaspoon fine sea salt
  • ½ cup canola oil
To Serve
  • 1 cup whole milk ricotta cheese
  • Chile oil
  • Maple syrup
  • 2 tablespoons each minced chives and thyme leaves
  • Flaky sea salt
Instructions

  1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper, leaving an inch of overhang.

  2. On a large cutting board, slice off any woody stems, and then slice squash in half. Scoop out the seeds. Slice into 1-inch thick wedges.

  3. In a large mixing bowl, toss squash with olive oil, maple syrup, paprika, pepper, and sea salt. Arrange on prepared baking sheet cut side down.

  4. Flipping halfway through, roast squash 35 - 40 minutes total, or until squash are fork tender with crisp, golden edges.

  5. Meanwhile, make the chile oil. I halved Lisa Lin’s recipe, omitted the ginger, and added 1 tablespoon black sesame seeds. Set aside to cool.

  6. When squash are ready, add ¼ cup ricotta to each plate. Add a drizzle of chili oil and a pinch of flaky sea salt. Tuck the squash around the ricotta and drizzle with more chile oil, a touch of maple syrup, fresh herbs, and another pinch of sea salt. Serve right away.