I made the recipe following it closely (but used butternut squash instead of pumpkin). The 5 star part of the recipe was the ricotta-squash-pesto mixture which was beyond delicious, but I thought when combined with the eggplant and halved tomatoes (I used romas), that these extra ingredients didn't work together (so minus 2 stars since these were major components of the dish). For the butternut squash, I cubed the fresh squash and tossed with olive oil, salt, pepper, and some dried sage and then roasted in the oven for about 30-40 minutes. For the pesto, I made a fresh arugla pesto with toasted pine nuts, garlic, and olive oil. I would make a variation of this recipe again with some changes. For the halved fresh tomatoes, I would use canned Italian or fire-roasted flavor diced tomatoes. I would leave out the eggplant entirely, and maybe use zucchini instead.
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I made the recipe following it closely (but used butternut squash instead of pumpkin). The 5...