Marinated Summer Squash with Hazelnuts and Ricotta
A delightful summer dish featuring tender marinated squash served over creamy lemon-infused ricotta, topped with crunchy hazelnuts and fresh mint. Perfect as an appetizer or light meal served with crusty bread.
Ingredients
- •3 whole summer squash
- •1½ tsp kosher salt
- •¼ cup blanched hazelnuts
- •6 Tbsp extra-virgin olive oil
- •1 bunch mint
- •1 clove garlic
- •2 Tbsp white wine vinegar
- •¾ tsp sugar
- •½ tsp crushed red pepper flakes
- •to taste black pepper
- •½ whole lemon
- •½ cup fresh ricotta
- •to taste flaky sea salt
- •to serve country-style bread
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
20 min
- 3.
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.
5 min
- 4.
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.
20 min
- 5.
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.
15 min
- 6.
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.
5 min
- 7.
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.
5 min