Herbed Ricotta Butternut Squash...Herbed Ricotta Butternut Squash Noodles with Walnuts, Chickpeas and Cumin-Roasted Carrots and Cauliflower

Herbed Ricotta Butternut Squash Noodles with Walnuts, Chickpeas and Cumin-Roasted Carrots and Cauliflower might be a good recipe to expand your main course repertoire. One serving contains 561 calories, 18g of protein, and 37g of fat. This recipe serves 1 and costs $2.28 per serving. 1521 person have made this recipe and would make it again. Head to the store and pick up parsley, ricotta cheese, salt and pepper, and a few other things to make it today. It is brought to you by Inspiralized. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a spectacular spoonacular score of 100%. If you like this recipe, take a look at these similar recipes: Laura Calder's Halibut With Brown Butter, Crushed Chickpeas With Olives and Roasted Cumin Carrots, Roasted Butternut Squash and Sage Dip, and Roasted Butternut Squash Lasanga With Goat Cheese, Bacon, and Fried Sage.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 400 degrees.

2. 02

   Place the carrots and cauliflower in a baking tray and drizzle lightly with olive oil.

3. 03

   Add the cumin and season with salt and pepper.

4. 04

   Mix to combine thoroughly.

5. 05

   Place in the oven for 25-30 minutes. Once cauliflower is lightly browned, the veggies are done.While the vegetables are roasting, prepare the butternut squash.

6. 06

   Cut off about 1/4 of the vegetable, peel it, and spiralize it, using Blade C. Set aside.Next, prepare your herbed ricotta.

7. 07

   Place the ricotta and finely chopped parsley into a bowl and mix to combine. Set aside.About 10 minutes before the veggies are done roasting, add in the olive oil to a large skillet over medium heat. Once the oil heats, add in the garlic. Cook garlic for 1 minute and add in the butternut squash noodles. Cook for about 5-7 minutes or until the squash softens.Once the squash softens, add in the herbed ricotta and cook, tossing to combine thoroughly. Once the noodles are coated in the warmed sauce, plate in a dish and top with roasted vegetables and chickpeas.Top with walnuts and garnish with additional parsley and enjoy!