Autumnal Squash and Chickpea Gratin with Ricotta and Sage

A autumnal gratin made with Hokkaido squash, chickpeas and creamy ricotta, with sage and crispy almonds. It's a fitting vegetarian main course for the Thanksgiving table and warms you on cool evenings.

By yumbelo · 2 servings · 50 minutes

Ingredients

• 400 g Hokkaido squash
• 1 can canned chickpeas, drained
• 150 g ricotta
• 40 g Parmesan, freshly grated
• 1 pc red onion
• 1 pc garlic clove
• 8 pc fresh sage leaves
• 3 pc thyme sprigs
• 3 tbsp olive oil
• 1 pc organic lemon, zest and juice
• 20 g flaked almonds
• salt
• pepper

Method

1. Preheat the oven to 200 °C top and bottom heat.
2. Wash the Hokkaido squash, halve it, remove the seeds and cut into thin wedges; the skin can stay on.
3. Peel the onion and cut into fine strips, finely chop the garlic.
4. Heat an ovenproof pan with 2 tbsp olive oil and sauté the onion and garlic for 3 minutes until translucent.
5. Add the squash wedges, thyme and 5 sage leaves, season with salt and pepper and fry for 5 minutes while stirring.
6. Fold in the chickpeas and bake the mixture in the oven for about 15 minutes until the squash is soft.
7. Stir the ricotta with Parmesan, lemon zest, 1 tbsp lemon juice and a little salt and pepper until smooth.
8. Spoon the ricotta mixture in small dollops over the vegetables and bake for another 10 minutes.
9. Toast the flaked almonds in a dry pan until golden brown, and fry the remaining sage leaves until crispy in the remaining olive oil.
10. Sprinkle the gratin with almonds and sage and serve hot.