Roasted Hazelnut Squash with Ricotta and Mint

Ingredients

• 2 Summer Squashes cut in half lengthwise

• Hazelnuts

• Fresh Mint

• 1 tsp Crushed Red Pepper Flakes

• 1 Lemon

• 1 cup Ricotta

• 1 Baguette

Instructions

1. Start by toasting the hazelnuts and then crushing them into pieces. You can use a kitchen tool or simply crush them with the back of a spoon. Set them aside.

2. Heat 2 tablespoons of oil in a large skillet.

3. Arrange the squash halves in the skillet, with the cut side down. Cook them until they turn golden brown on the cut side, which should take about 5 minutes.

4. Reduce the heat to medium-low, cover the skillet, and continue to cook the squash until they become very tender. This should take approximately 15 minutes.

5. Once the squash is tender, transfer it to a cutting board and let it cool slightly.

6. While the squash is cooling, zest half of the lemon into the ricotta cheese. Add 1 tablespoon of oil, salt, and pepper to the ricotta, and mix everything together.

7. Spread the lemon ricotta mixture over a platter.

8. Place the cooked squash on top of the ricotta, including any juices from the skillet.

9. Squeeze the reserved lemon half over the dish.

10. Scatter fresh mint leaves and the crushed hazelnuts over the squash.

11. Drizzle generously with oil and sprinkle with sea salt.

12. Serve the dish with toast on the side.

Enjoy your meal!