Roasted Butternut Squash with Herbed Ricotta

Preheat oven to 400 F. Add the butternut squash (peeled and cut into large cubes) to a parchment lined baking sheet, drizzle generously with olive oil, and season with salt, pepper, and crushed red pepper. Bake for 25 minutes, flip the squash, and then bake for another 25-35 minutes or until squash is soft on the inside and crisp and caramelized on the outside.

While squash is baking, prepare the herbed ricotta. Add ricotta, finely chopped basil, finely chopped mint, finely chopped parsley, minced garlic, and lemon zest and juice to a small bowl. Mix together until smooth.

When squash is done baking, add it to a plate and top with dollops of ricotta. Drizzle on some more olive oil, and season with more salt and both peppers. Garnish with basil, if desired. Serve warm!