MARINATED SUMMER SQUASH WITH HAZELNUTS AND RICOTTA
Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating the flavor.
Provided by Molly Baz
Categories Bon Appétit Side Summer Yellow Squash Squash Zucchini Hazelnut Mint Ricotta Vegetarian
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 300°F. Toss squash and 1 1/2 tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
- Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15-20 minutes. Let cool; crush into large pieces with a measuring cup or glass.
- Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.
- Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don't have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.
- Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.
- Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.
- Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about 1/4 cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.
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Tammy Gibson
[email protected]I loved the combination of flavors and textures in this dish. It's a great way to enjoy summer squash.
dawit siyoum siyoum
[email protected]This dish is a great way to add some color and flavor to your summer meals.
Mohammad Momshad
[email protected]I followed the recipe exactly and it turned out great! The marinade is flavorful and the squash is cooked perfectly.
Rebecca Fatch
[email protected]This recipe is a great way to use up leftover summer squash. It's also a healthy and delicious side dish.
love sah
[email protected]I'm not a big fan of squash, but this dish was surprisingly good. The marinade really enhances the flavor of the squash.
Bd fahan gamer
[email protected]This dish was easy to make and turned out great! I would definitely make it again.
greenmint
[email protected]The squash was a bit undercooked for my liking. I would have preferred it to be a bit more caramelized.
Bhawana Paudel
[email protected]This recipe was a bit too tangy for my taste. I think I would have preferred a sweeter marinade.
Richmond Hudson
[email protected]I loved the combination of flavors in this dish. The marinade was tangy and flavorful, and the hazelnuts and ricotta added a nice crunch and creaminess.
mansur Abdul-Rasheed
[email protected]This dish is a great way to use up summer squash. It's also a healthy and refreshing side dish.
Kristen Goodluck
[email protected]I followed the recipe exactly and it turned out great! The marinade is flavorful and the squash is cooked perfectly. I would definitely make this again.
Ic Roland
[email protected]Easy to make and packed with flavor.
Joy muotto
[email protected]This marinated summer squash dish was an absolute delight! The combination of flavors - the tangy marinade, crunchy hazelnuts, and creamy ricotta - was simply divine. The squash was cooked to perfection, retaining a slight bite that added a wonderful