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.

4 servings

1 hr 20 min

Published October 4, 2025

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

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

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

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

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

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

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

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

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