The ricotta-stuffed squash is a beautiful dish to make when you're entertaining at home, and you can easily prep and plate them ahead of time. Delicata squash and ricotta are a delicious pairing — one that we love to eat when it's cold outside. This dish provides a new way to experience that flavor profile.
Technique tip: Dehydrating the prosciutto slices at a low temperature ensures crispiness. However, you may fry them.
For the red wine vinaigrette:
Add all ingredients to a blender and blend to combine. Transfer to a quart container. Store in the refrigerator for up to 2 weeks.
For the squash vase:1.
Preheat the oven to a broil.2.
To prepare the squash, carefully cut the top and bottom off and discard. Scoop out the seeds from the center of the squash and discard. Cut squash horizontally in the middle.3.
In a large saucepan, bring 2-inches of water to a simmer. Add squash and steam until tender, about 10 minutes. Transfer the squash to a lined sheet tray and broil for about 1 minute, or until small blisters appear. Remove from the oven and transfer squash to a serving platter. Brush with Banyuls vinaigrette and set aside.4.
Preheat the oven to 350 F. Place prosciutto on an unlined baking sheet and bake for 15 minutes or until crispy. Cool and set aside.5.
In a small skillet set over medium heat, heat oil for 30 seconds. Add sage leaves and fry until crispy, about 10 seconds. Using a slotted spoon, remove sage from oil and transfer to a paper towel-lined plate. Season with salt.6.
Cut romaine and radicchio into 2-inch-long strips. Transfer to a large mixing bowl along with sliced pears and vinaigrette. Toss to combine.7.
To serve, place squash on a large serving plate. Fill each half with ricotta cheese and garnish with dressed lettuces, prosciutto and sage.