Still thinking of a dish to bring to Thanksgiving? Chef Alec’s got you covered! Watch now, as Chef Alec demonstrates how to make a homemade ricotta dish that will impress your holiday guests!
Ingredients
- 1 delicata squash, sliced into half-moons
- 1 cup oil blended with 1 tablespoon thyme and 1 tablespoon rosemary
- 8 cups milk
- 4 cups cream
- 1 teaspoon salt
- 6 tablespoons white wine vinegar
- Candied pumpkin seeds (amount as desired)
Instructions
1. Prepare and Roast the Squash
- Slice and Coat: Slice the delicata squash in half and then into half-moons. Toss the pieces thoroughly in the herb oil.
- Roast: Arrange the squash on a baking sheet and roast in a 400-degree oven for approximately 10 minutes until golden brown and tender.
2. Make the Fresh Ricotta
- Heat: Combine the milk, cream, and salt in a large pot. Bring the mixture to a gentle, rolling simmer.
- Curdle: Turn off the heat and add the white wine vinegar. Stir gently to incorporate.
- Separate: Let the mixture sit for 4 to 5 minutes to allow the curds to fully separate from the whey.
- Strain: Pour the mixture into a strainer lined with cheesecloth. Allow it to drain for 45 minutes to 1 hour until it reaches a thick, dry consistency.
3. Assemble and Serve
- Plate the Cheese: Place a generous scoop of the fresh ricotta in the center of a plate and spread it slightly with a spoon.
- Add Squash: Arrange the roasted squash rustically on top of the ricotta bed.
- Final Touches: Sprinkle with candied pumpkin seeds for crunch and finish with a final drizzle of the herb oil.
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