Serves 1
Directions
- 1Score the puff pastry sheet on a baking sheet lined with parchment paper, making a border and then pricking the inner rectangle.
- 2Peel the honeynut squash.
- 3Zest a lemon into a bowl of ricotta.
- 4Mix the ricotta and lemon zest.
- 5Hassleback the peeled honeynut squash by cutting it 80% of the way through, using chopsticks as bumpers.
- 6Brush the hasslebacked squash with a glaze.
- 7Bake the squash until cooked and slightly caramelized.
- 8Fry sage leaves in butter for crispy sage.
- 9Spread the ricotta mixture over the baked puff pastry.
- 10Place the hasslebacked honeynut squash on top of the ricotta.
- 11Top with stracciatella.
- 12Sprinkle with hazelnuts.
- 13Add crispy sage leaves.
- 14Drizzle with balsamic glaze.
Ingredients
- 1 sheet puff pastry
- honeynut squash
- ricotta
- stracciatella
- hazelnuts
- crispy sage
- balsamic glaze
- lemon zest
Equipment
chopsticksknifepeelerbaking sheetparchment papergraterbowlbrushpan
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