Happy International Ricotta Week!!…nah, I just have a ton of it so expect a few appearances. It’s still very much winter in central B.C. so I’ve been craving hearty but semi-light meals. Dinner tonight…Baked Butternut Squash w/ Hemp Heart Ricotta (for added protein) & Sautéed Beet Greens. Not a bad end to a Monday wouldn’t you say!!
Preheat oven to 400*F
1 Butternut Squash – halved w/ seeds removed. Place flesh side up on a baking sheet & brush top of squash with grape seed oil. Sprinkle with sea salt and pepper. Baked for 50-60mins or until tender when poked by a fork. I like to broil mine for the last 5mins.
1/2cup ricotta, whipped – I use a hand blender; will make it a smoother consistency. Add 2tbsp hemp hearts/shelled hemp seed, a pinch of sea salt & pepper, and a splash of lemon juice. Stir.
Preheat sauce pan with 1/2-1tbsp grape seed oil. Turn on to med heat. Add 1-2 minced garlic cloves. Stir. Add about a half of a hand full of beet greens. Stir so the beet greens and garlic meet each other:) Add a splash of water and place a lid on top of pan so the greens can steam a little. Remove lid and once tender, remove from heat. Sprinkle with a little sea salt and pepper. *Once dish is plated, sprinkle with chopped raw walnuts.