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.
Ingredients½ 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
- Preheat the oven to 425.
- 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.
- 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.
- 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.
- 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.