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Heirloom Squash with Ricotta
As seen on TV
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Who made this dish?
Roasted Heirloom Squash with Squash Vinaigrette, Lemon Ricotta, Blackberry Purée and Chapulines Chili Crunch
{Chris}: "So I'm gonna do roast heirloom squash with ricotta and blackberries."
{Chris}: "Never worked with this varietal of squash before, so trying to make sure I treat it properly and pay respect to it."
{Chris}: "I got really excited when I saw the fall winter squash varietals at the farm. So I did a roasted squash, used it two ways. I juiced half of it, roasted half of it. I made a vinaigrette out of the squash itself. Then I made a fresh ricotta, folded a little bit of lemon zest into that. Then I pureed blackberries into that. And then there's chapulines in kind of a chili crunch with coriander and a little bit of cumin. Toasted garlic with olive oil."
{Chris}: "Sorry. That was a very verbose explanation."
{Chris}: "I know that I didn't put up the best dish, so for all I know, I'm gonna have to battle it out."
{Wiley Dufresne}: "There's a lot of delicious components on this plate. I mean, a lot. I think you could have left a few of those ingredients out."
{Michael Cimarusti}: "Wiley's right. Like, little more focus. Dial it back a little bit. Save a little something for tomorrow."
{Padma Lakshmi}: "My biggest problem is the roasting and the lack of seasoning on the squash." Later, in commentary: "It's drowning in condiments. It's like the Jackson Pollock of this kitchen."
(Chris finished ninth in the round and was saved from the head-to-head; Keith and Michael cooked off.)
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