Roasted Delicata Squash and Mushrooms With Whipped Ricotta Recipe (2024)

There’s something off with this recipe. First I think the ratio between squash and mushrooms should be reversed (more mushrooms and less squash) because delicata is really very sweet and it all becomes too sweet unless you drown it in the ricotta dressing, which indeed compliments the flavors. Since I halved the ingredients the 1.5 tbsp of oil was not enough (and I used more) and particularly the mushrooms got very dry. All in all it was edible but not as delicious as I’d expected or wished for

This was a success. The combination of thyme, lemon and garlic gave a nice flavor to the squash and mushrooms. I made a few changes to the original after reading comments. I peeled the delicata squash, since the skin was not pristine. And I cubed the pieces at 1/2 inch. As a result, oven time was only 25 minutes and there was no need to cut the squash pieces at the table. I used low-fat ricotta and doubled the amount of lemon juice. The next time, I'll add more lemon and less water.

The thickness of the squash slices seems a bit off—I usually do mine 1/4-1/2 inch thick (which is also what the photo appears to show.) One inch seems like it would take too long to cook.

Yes, you can eat the delicata squash skin. That's part of the wonder of this squash. It keeps like a typical winter squash. You can eat in on the green side, but it is best ripe - which means the lengthwise stripes in the skin have turned orange.

This amount of garlic is going to overpower the delicate flavours of the veggies. As usual, too much garlic is making its way into everything.

Tasty but the texture was a little off-putting, kinda gritty with the squashs' skin, fibers (even after cooking throughly), and the fine bits of ricotta. Might substitute a sour cream or plain yogurt next time to off-set. Flavors were great though! Who can argue with thyme/garlic/lemon combo?!

I agree with other reviewers. There was something off about this recipe. I can’t quite pinpoint it. I think the ricotta dressing was an odd addition. I think I would have preferred the squash and mushrooms without it.

Needs more garlic, spices and lemon.

Very tasty! The ricotta is a bit sweet for the sauce and I’d prefer it to be a little tangier, but the delicata and mushroom combo is excellent. I wouldn’t have thought to roast them together.

Made this tonight. It was ok. We found it to be ok. Doubt I’ll be repeating the effort.

Good - didn’t make ricotta

Found the squash skin to be perfectly edible and the roasted delicata to be sweet and tender! The next time I make this I'll try sour cream or yogurt, rather than ricotta, to offset the sweetness --- otherwise, we loved this recipe. Delicious (and easy) served with sausage.

Add mushroom 20 minutes in. Use two packs mushrooms for mediumish squash.

I agree with the other cooks. The squash should be cut smaller. For me, the ricotta was the problem because it was too lemony. I’d try it with a different cheese or leave it off.

Made it with low-fat ricotta and butternut squash. Good flavors, but the sauce was too thin; next time, I'd just use lemon juice.

This was a hit, and will probably become a Thanksgiving staple for my family.Some changes I would probably make next time: another commenter suggested that there weren't enough mushrooms and I agree - the mushrooms just kind of disappeared behind all of the squash. Upping the mushrooms to 2 pounds would make for a pretty good combo.This also made a lot of sauce! I think you could potentially halve that recipe and still have enough.Enjoy!

Cooked this up and combined it with squash ravioli and broiled meatballs — a fun autumnal dinner and a heavier more substantial meal if you’re looking to expand this… I will make this again, but will omit the raw garlic from the ricotta sauce. Also the squash should be scraped off the skin

Agree that the squash:mushroom ratio is off. I opted for Bettina Mak's method of squish-frying mushrooms between cast iron pans, which made for a nice textural complement and kept them from drying out. Overall, the combo of mushrooms, squash, and whipped ricotta is extremely pleasant, and worth investigating in your own preferred ratios. I might try this again with kabocha squash to see if that balances the mushrooms better.

This was delicious. I did cut the squash into 1/4-1/2 inch slices. For the sauce since I didn't have ricotta I used sour cream (no water) with the garlic and lemon juice, plus zest, and salt and pepper.

We liked the roasted squash and mushrooms a lot. The sauce didn’t do much for us. With the measurements, we ended up using two sheet pans. I separated the squash and shrooms, but think having them mixed together for roasting would have been better. Although the full recipe didn’t work for us, I feel like I learned a new approach to roasting! There is goodness in that.

This dish was a miss for me.I added a runny egg and chili oil to leftovers for breakfast and it was 10 x better. I would use chili oil from the jump next time.For dairy-free you can replace ricotta with coconut yogurt.

A delicious side, perfect for the fall. Check your squash & shrooms at 20 minutes. Mine were perfectly cooked in that time. Loved the garlicky lemon whipped ricotta. Served mine with some charred homemade sourdough toasts drizzled with olive oil & topped with flaky sea salt