The Washington Post

Squash and Plum Bowls With Ricotta

Squash and Plum Bowls With Ricotta 2.000

Photo by Rey Lopez for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Eat Voraciously Newsletter Sep 22, 2022

Inspired by the produce of late summer, these fruity vegetable bowls are based around creamy cheese — either whipped ricotta or cultured cottage cheese. (Whipping the cheese smooths it out and makes it especially creamy, but you can skip this step, especially if you like the texture of the cheese.) The recipe plays with richness and lightness, saltiness and sweetness. Make it more or less savory or sweet to suit your taste. Serve these bowls as a light main course with crusty bread for dipping in the cheese, or as an appetizer before a heartier main.

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Total time: 30 mins


Servings:
2

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings; makes about 2 cups ricotta and 2 cups vegetables

Ingredients
  • 1 pound ricotta or cultured cottage cheese
  • 2 tablespoons olive oil
  • 2 small yellow squash (12 ounces total), chopped
  • 4 plums, preferably black or purple (12 ounces total), pitted and sliced
  • Leaves from 2 sprigs fresh thyme
  • 2 tablespoons aged balsamic vinegar
  • Flaky salt
  • Freshly ground black pepper
  • 3 tablespoons chopped pistachios, cashews or pumpkin seeds, for serving (optional)
  • Crusty bread, for serving (optional)

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Directions

Whip the ricotta in a food processor until creamy and light, about 30 seconds. Divide it between two bowls.

In a medium skillet over medium-high heat, heat the olive oil until it shimmers. Add the yellow squash and saute until browned on all sides, about 10 minutes. Divide between the two bowls. Return the skillet to the heat, add the plums and saute until they begin to caramelize, about 5 minutes. Add the thyme leaves, and then divide between the two bowls.

Drizzle the balsamic vinegar over each bowl and garnish each with the flaky salt and black pepper. Sprinkle each bowl with chopped nuts or seeds, if using. Serve with crusty bread.


Recipe Source

G. Daniela Galarza

Tested by Hattie Ulan.

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Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving (1 cup cheese and 1 cup vegetables/fruit): 558


% Daily Values*

Total Fat: 32g 49%

Saturated Fat: 13g 65%

Cholesterol: 70mg 23%

Sodium: 320mg 13%

Total Carbohydrates: 41g 14%

Dietary Fiber: 4g 16%

Sugar: 26g

Protein: 29g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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