Preheat oven to 300. Toss squash and kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
Toss hazelnuts and 1 T. EVOO on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15-20 minutes. Let cool; crush into large pieces with a measuring cup or glass.
Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 T EVOO; set dressing aside.
Heat 2 T. EVOO in a large skillet, preferable cast iron, over medium h-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.
Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.
Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 T. EVOO; season with kosher salt.
Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (about 1/4 cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.
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|Serving Size: 1 Serving (238g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 737 (97%)|
|Amt Per Serving||% DV|
|Total Fat 81.9g||109 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 59.2g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 0mg||0 %|
|Sodium 2692.5mg||93 %|
|Potassium 308.1mg||8 %|
|Total Carbohydrate 9g||3 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 5.1g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 757
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