Although my heart is so heavy from what’s going on in Gaza and the West Bank, I tend to turn to cooking to ease my mind. I feel so helpless, and all I can do is make duaa (a prayer to Allah) to ease the pain and suffering in this world, and in Palestine especially, my homeland ❤️ I came up with this recipe during this hard time, using whatever I had in my fridge, and it was absolutely delicious. I hope you enjoy it too, in time for Thanksgiving and the holidays.
Ingredients
- 1 bunch of green onion trimmed, washed and cut in 1 inch
- Olive oil
- Sage
- 1 – 15 ounce ricotta cheese (full fat)
- 2 tbs pumpkin purée
- Salt and black pepper
- Nutmeg
- 1 Delicata squash cut in half, cored and sliced
Instructions
- To make the green onion confit, add the green onions to a deep pan with the sage and cover with olive oil. Cook on the stove top on high until you see tiny bubbles forming on the side then turn the heat down to simmer, let cook for 45 minutes or until the green onion is soft.
- In the mean time preheat oven to 400 F bake, line a baking sheet with parchment paper. Add the Delicata squash to the sheet pan, drizzle with olive oil, salt and black pepper. Mix well and arrange to not crowd. Bake on the middle rack until golden on both sides about 7 minutes on each side.
- In a food processor add 1 – 15 ounces of ricotta cheese, green onions sage confit + 1 tablespoon of the confit olive oil, 2 tablespoons pumpkin purée, salt and pepper to taste, and about 1/8 teaspoon nutmeg freshly grated. Blitz away until creamy.
- Arrange on a plate with the squash or enjoy on a piece of toast with fried pepitas.