If you've never tried grilled butternut squash then you won't believe what you've been missing after trying the recipe for Grill Roasted Butternut Squash, Red Onion, Sage and Ricotta Loaf from PATIO PIZZERIA (© 2014 by Karen Adler and Judith Fertig, Running Press, a member of the Perseus Books Group)!
GRILL-ROASTED BUTTERNUT SQUASH, RED ONION, SAGE AND RICOTTA LOAF
10 ounces butternut squash, peeled, seeded, and cut into 2-inch cubes (about 2 cups) and parcooked until almost tender*
2 cups chopped red onion
Extra-virgin olive oil for brushing and drizzling
Coarse kosher or sea salt and freshly ground black pepper
24 fresh tender sage leaves
1 large round artisan loaf, such as Asiago, sourdough boule, or semolina
8 ounces ricotta cheese
Prepare a medium-hot fire in your grill.
Place the squash and red onion in a disposable aluminum pan, drizzle with olive oil, and season with salt and pepper. Place the pan on the grill grates, close the lid, and grill for 10 minutes, or until the squash is becoming tender and the onion begins to brown. Add the sage leaves and stir, close the lid, and grill for 5 to 10 more minutes, or until the herbs have roasted and the squash is tender.
Cut the Italian bread in half lengthwise and turn both halves cut-side up. With your fingers or a fork, hollow out about one-third of the top half of the bread and discard or reserve for another use. Brush the bottom half with more olive oil, then spread the ricotta cheese on it. Layer the grill-roasted squash, onion, and sage on top. Adjust the seasoning to taste. Brush the hollowed top half of the bread with olive oil and place on top of the sandwich fillings. Wrap well in heavy-duty aluminum foil.
Grill the loaf, covered, turning once, for 15 to 20 minutes, or until heated through. Slice and serve warm.
Reprinted with permission from PATIO PIZZERIA © 2014 by Karen Adler and Judith Fertig, Running Press, a member of the Perseus Books Group.