Delicata squash has a delicate, edible skin, which eliminates the need to peel the fruit before roasting. The roasted flesh becomes golden, creamy and naturally sweet, balancing the earthy and meaty caramelized mushrooms. Ricotta cheese is transformed into a cool, creamy sauce with flavors reminiscent of ranch dressing; a quick spin in the food processor renders the grainy ricotta smooth and silky. Leftover sauce thickens in the fridge and makes a tasty spread for sandwiches, avocado toast or bagels and lox.
1 pound mixed mushrooms (ideally a combination of whole cremini or white button mushrooms and stemmed portobello mushrooms, caps sliced ½ inch thick)
2½ pounds delicata squash (2 medium), halved lengthwise, seeded and sliced crosswise 1 inch thick
3 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme leaves
4 garlic cloves, minced Kosher salt and black pepper
1 cup/8 ounces ricotta cheese
1 tablespoon lemon juice
2 tablespoons chopped chives, plus more for garnish
Heat oven to 425 degrees.
On a large rimmed baking sheet, combine mushrooms, squash, olive oil, thyme and 3 of the minced garlic cloves; season with salt and pepper. Toss to coat, then spread in an even layer. Roast, flipping halfway through, until tender and caramelized, about 30 minutes.
Meanwhile, add the ricotta, lemon juice, ¼ cup water and the remaining minced garlic to a food processor. Season with salt and pepper, then purée the mixture, scraping down the sides and bottom of the bowl as needed, about 1 minute. Transfer to a bowl and stir in the chives.
Divide roasted squash and mushrooms among plates and drizzle some of the whipped ricotta on top. Garnish with additional chives. Serve additional whipped ricotta alongside, or save for future use; whipped ricotta will keep, refrigerated, for up to 3 days.
