- 1 lb 10oz peeled and seeded butternut squash, cut into 1 1/4-in chunks
- 3 Tablespoons olive oil, plus extra if needed and for drizzling
- 1 maple syrup
- Sea salt and freshly ground black pepper
- 2 bay leaves
- 1 1/4 Cup cooked green lentils (canned lentils work well)
- 3/4 red pepper flakes
- Finely grated zest of 1 lime
- 3 1/3 Cups mixed mushrooms, such as Portobello or cremini, cut into thick slices
- 1 container of whole-milk ricotta, about 8 3/4oz
For the basil oil
- 1 Cup basil leaves and fine stalks
- 3 Tablespoons lime juice (from the lime used for the zest)
- 2 garlic cloves
- 1/2 Cup extra virgin olive oil
Preheat the oven to 425ºF.
Place the squash in a 8 x 12 x 2-in sheet pan, drizzle with half the olive oil and all the maple syrup. Season with salt and pepper and toss to coat. Tuck the bay leaves into the pan and roast for 15 minutes.
While the squash is roasting, place the lentils in a small bowl and stir in the remaining olive oil, the red pepper flakes, lime zest and salt and pepper. Add to the pan with the squash, then add the mushrooms. Toss to combine, ensuring everything is lightly slicked with oil—add a little more oil if necessary.
Make space in the middle of the pan, add the ricotta and drizzle with oil. Roast for 35–40 minutes, or until the top of the ricotta is golden. Stir the lentils, squash and mushrooms occasionally to prevent them sticking and drying out.
For the basil oil
Meanwhile, make the basil oil by blitzing all the ingredients in a food processor or pounding in a mortar with a pestle.
To serve, divide the ricotta, vegetables and lentils among serving plates and generously drizzle with the basil oil.
Recipes excerpted with permission from Sheet Pan Magic by Sue Quinn, (Quadrille, October 2017)