Roasting the butternut squash deepens its flavor and baking the risotto in the oven takes out the hassle of constantly stirring every 5 minutes. Serving this dish with a buttery California Chardonnay makes for a delicious fall meal.
[recipe servings=5 time=1 Hour 25 Minutes difficulty=easy] [recipe-ingredients] ½ Pounds of Zucchini ½ Pound of Yellow Squash 1 Tablespoon Olive Oil Plus a Teaspoon 1 Teaspoon Garam masala or Curry Powder 1 Teaspoon Turmeric ½ Tablespoon Maple Syrup 1 Cup Ricotta 1 Teaspoon Lemon Zest 1 Teaspoon Honey for Drizzling Salt Pepper [/recipe-ingredients] [recipe-directions] 1. Preheat the oven to 425. 2. Dice the zucchini and squash into a small dice and place in a medium mixing bowl. Add the Garam masala or curry powder, a tablespoon olive oil, maple syrup and a tsp salt. Give everything a good mix and transfer to a baking sheet lined with aluminum foil. Pop the squash and zucchini in the oven for 25 minutes. Allow to cool a bit. 3. While the squash and zucchini are roasting in the oven, in a small mixing bowl, mix ricotta, lemon zest, salt, and a tsp of olive oil. 4. When the squash and zucchini has 10 minutes left in the oven, add a ¼ of a baguette sliced in half to a sheet tray and toast it in the oven. 5. To assemble the toasts, cut the toasted ¼ baguette 4 ways, and smear each mini toast with the ricotta mixture. Top it with a tablespoon of the roasted zucchini and squash and drizzle with honey. Finish with salt and pepper to taste. [/recipe-directions] [/recipe]
