Monday, May 20, 2019

Meatless Monday: Butternut Squash with Asparagus, Ricotta, Lemon & Thyme

Did y'all miss us? We missed you! Lots! But, we are back and have one of the most delicious recipes for butternut squash. With the weather bound for yet another 80°F day, no one will want to stand over the stove top and this recipe comes together with a small amount of prep and one sheet! Did we mention that it is so completely satisfying?


  • 1 Medium Butternut Squash (you can absolutely sub whatever squash you have)   
  • 1 pound asparagus (you can use frozen)
  • 3/4 cup ricotta
  • 1 clove garlic, finely chopped
  • 1 teaspoon thyme leaves (fresh is great, but dried is completely fine)
  • Salt and pepper
  • 3 tablespoons walnuts nuts, toasted
  • 1 lemon, juiced and zested
  • Olive oil
  • Salt and Pepper


  1. Preheat oven to 375°F.
  2. Cut the squash in half, scrape out the seeds, and brush with olive oil.  Place cut-side down on a baking tray and place in the oven to roast for about 35 minutes.
  3. Prepare the asparagus by snapping off the woody ends and slicing the stalks on a diagonal into 2-inch pieces. If you're using frozen, defrost and then cut. 
  4. Combine the lemon zest, 2 tablespoons of lemon juice, thyme leaves, and ricotta in a large bowl. Sprinkle with salt and pepper to taste. Set aside. 
  5. After the squash has roasted, allow to cool for about 10 minutes and scoop out into a bowl. 
  6. Using the same tray, add the asparagus and garlic. Return the tray to the oven and roast another 10 minutes, until the asparagus is bright green and starting to char in places and when the squash is easily pierced with a fork. 
  7. Allow the asparagus to cool slightly and transfer to the bowl.  Add in the ricotta. Mix squash, asparagus, and ricotta, season to taste with salt and pepper, and spoon into a serving dish.

We made this for Mother's Day and thought that there would have leftovers to freeze. No such luck! While this is a Meatless Monday Meal, you can easily add chicken or shrimp (on another day) and don't be afraid to make this your own dish by changing up the type of squash or adding more veggies. Good eating to you!

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