Roasted Winter Squash with Caramelized Chili Sage Butter and Ricotta


  • 2 winter squash, such as acorn
  • 4 Tbsp olive oil, divided
  • ⅓ cup hazelnuts, roughly chopped
  • 6 Tbsp unsalted butter
  • ½ tsp red chili flakes
  • ½ bunch sage leaves
  • 1 cup ricotta


  1. Preheat the oven to 425 degrees. Cut squash into four pieces and toss with 2 tablespoons olive oil, salt and pepper. Place the squash slices onto a large sheet pan and cook for around 25-35 minutes, until golden and cooked through.
  2. Place hazelnuts on a sheet pan and stick in the oven for 7-10 until golden brown. Allow to cool.
  3. In a small saucepan over medium, melt the butter, skimming the solids from the surface. Turn the heat to medium-low and allow the butter to deepen to a golden brown. Add a pinch of chili flakes and remove from heat. Add the toasted hazelnuts to the butter.
  4. Heat the olive oil a small fry pan over medium heat and add sage leaves. Fry the leaves for 30 seconds and remove with tongs to a paper towel lined plate.
  5. To finish, plate the squash, a tablespoon of ricotta in each. Generously drizzle the caramelized chili butter over and add fried sage leaves. Season with salt and pepper.

Caitlin's Notes:

Look for winter squash such as acorn, honeynut, or koginut.


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