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You can use prepared butternut squash from the market, or peel your own. If peeling your own see link to instructions above.
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Peel and dice butternut squash, place squash on parchment covered cookie sheet and toss with olive oil, sea salt and pepper. (Use just enough olive oil that all the squash is glistening)
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Place cookie sheet in oven and cook for 40 minutes or until squash is soft and edges are browned.
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Set ricotta on counter to come to room temperature.
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Peel and finely chop the shallot.
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Finely chop the garlic, roughly chop basil and thinly slice chives
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Zest and juice the lemons, keeping the zest and juice separate.
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Coarsely chop the cashews