Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee, USA
Combine all of the ingredients except the heavy cream in a heavy bottom pot. Bring to a dull simmer and remove from heat. Let stand for 15 minutes.
Skim the curds from the top into a colander lined with cheesecloth and allow to drain for 30 minutes at room temperature. Once the ricotta has drained for 30 minutes, scoop the curds, in batches, into a food processor with just enough of the reserved cream to blend to a smooth consistency.
Combine all ingredients in a food processor and blend to a pesto-like consistency.
Final Preparation and Assembly
Lightly toss the butternut squash with olive oil and salt in a roasting pan and roast in a 400°F oven until lightly caramelized, Chef Note: This should be just cooked-about 15 minutes.
While the squash is cooling, divide the whipped ricotta between the four plates and spread into a thick layer.
Toss the warm squash with the zhoug and radicchio and divide amongst the plates on top of the ricotta.
Garnish with slices of Honeycrisp apple, pomegranate seeds, pumpkin seeds, and picked herbs.
Drizzle with EVOO and a squeeze of lemon.
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