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Caramelized Butternut Squash and Whipped Ricotta Sea Bass

December 13, 2021
by
A crisp, golden fillet of sea bass over a bed of creamy whipped ricotta and a sweet and salty roasted butternut squash hash: this Caramelized Butternut Squash and Whipped Ricotta Sea Bass is simplicity at its finest.
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A crisp, golden fillet of sea bass over a bed of creamy whipped ricotta and a sweet and salty roasted butternut squash hash: this Caramelized Butternut Squash and Whipped Ricotta Sea Bass is simplicity at its finest. 

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The holidays are approaching, and I’m all about those classy and impressive, yet super simple meals. The type of meal you’re looking to serve for all that family coming into town, or maybe even for a dinner party… ya know? To me, that can range anywhere from roasted meat to a turkey to a fish. Really, you just have to know your crowd. Whatever you go with, however, you need something that’s stunning, satisfying, and packed with flavors and textures. No boring meals allowed!! That’s where this Caramelized Butternut Squash and Whipped Ricotta Sea Bass really shines. With a base of a smooth whipped ricotta, a bed of a golden crisp butternut squash hash filled with all the crispy crunchy textures, and a simple, yet elegant piece of sea bass, there’s nothing more perfect than this dish.

the breakdown…

Sure, this Caramelized Butternut Squash and Whipped Ricotta Sea Bass may look like a restaurant-quality meal… but that doesn’t mean it has to be all that complicated. Really, with just three different components — the hash, whipped ricotta, and the fish — this dish comes together in a blink of an eye. I like to start things off by getting that roasted butternut squash ready for the hash. This is really more of a cheater’s hash because it doesn’t all come together stir-fried in a bunch of oil. Honestly, I just don’t think that’s necessary when you’re trying to achieve the perfect caramelization on something like a butternut squash. The oven works perfectly, especially when you finely dice up that butternut squash ahead of time.

I like to buy that butternut squash pre chopped. While it’s a tad more expensive, I would definitely say it’s worth it for something like butternut squash — aka one of the only squashes that you don’t want to eat the skin of. That being said, you could totally chop up your own squash, if you feel up to it. Either way, you just need that squash to be super finely diced, as this will make for the best caramelized hash. Speaking of which, let’s talk about the key to that caramelization. You’ve got some rosemary, sage, thyme, salt, and pepper for some flavor, but the olive oil and honey is really what takes this above and beyond. With the viscous, sweet flavors of the honey and the amazing crisping properties of the oil, your squash will become a golden masterpiece in just a matter of a half an hour in the oven. It’s truly amazing as is. 

A crisp, golden fillet of sea bass over a bed of creamy whipped ricotta and a sweet and salty roasted butternut squash hash: this Caramelized Butternut Squash and Whipped Ricotta Sea Bass is simplicity at its finest.

all the garlic…

Still, I like to take things even further above and beyond by roasting up some garlic and lemon wedges with the squash. Not only do the flavors sink into the squash itself while it is roasting, but a quick mash of these ingredients with some broth makes for the best quick “dressing” type of situation. You could also use white wine instead of broth, although the alcohol may not cook down entirely depending on how hot your squash is. Finally, the last step to this hash is to mix in some spinach, walnuts, and dates — aka the key textural components. Every good hash has to have some crunch, chew, and a bit of veggie, so that’s what I go with here. That being said, you could totally mix up the walnuts for any other nut or seed, the dates for any other dried fruit, and the spinach for another herb or green. The world is your oyster with this one!

While you’re working on that hash, go ahead and make a simple whipped ricotta. All it is is some ricotta cheese, a bit of greek yogurt, and a pinch of salt all whipped up in the food processor. No need to go with anything crazy here, trust me. Really, this whipped ricotta just acts as the perfect base for the crazy flavors and textures that come from the hash. Light, fluffy, and smooth: it’s the perfect base for a classy dish like this Caramelized Butternut Squash and Whipped Ricotta Sea Bass. 

A crisp, golden fillet of sea bass over a bed of creamy whipped ricotta and a sweet and salty roasted butternut squash hash: this Caramelized Butternut Squash and Whipped Ricotta Sea Bass is simplicity at its finest.

that simple fish…

Lastly, let’s talk about that seared sea bass. This step is also super simple, as that’s personally how I love my fish — especially when it’s a nice fillet like a sea bass. You could also go with a halibut or any other white fish, just adjust the cooking time as necessary. Whatever you go with, though, here are my tips for you: 1) get that oil or butter very hot before adding your fish to the skillet — it will for sure allow for a crispier edge. 2) make sure your fish is completely dry before adding it to the skillet. Pat it dry, leave it out… whatever it may be, just make sure there is no moisture on it’s exterior when you send it to the skillet or it will not crisp up. 3) Lastly, always hit it with a bit of salt and lemon. These are truly the only flavors any good cut of fish will ever need. Trust me. With these tips, you should be good to go. But, if you want to read more about the perfect seared fish, I would check out this post. 

how to serve it up…

This Caramelized Butternut Squash and Whipped Ricotta Sea Bass is truly all you could ever ask for. With a smooth and fluffy whipped ricotta base, a crunchy caramelized hash, and the perfect seared fish, it will seriously impress just about anyone you serve it up for. The best part? No need to deal with sides! This recipe truly is a meal in and of itself, which always comes in handy when cooking for a crowd. Maybe start with some of the Balsamic Parmesan Prosciutto Wrapped Dates and Halloumi and call it a day. It’s truly a bite of heaven. 

I hope you enjoy this Caramelized Butternut Squash and Whipped Ricotta Sea Bass as much as I do! Let me know what you think in the comments below:)) 

Caramelized Butternut Squash and Whipped Ricotta Sea Bass
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Caramelized Butternut Squash and Whipped Ricotta Sea Bass

Recipe by Annie PatrickCourse: Main CourseCuisine: American, FusionDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Total time

55

minutes


A crisp, golden fillet of sea bass over a bed of creamy whipped ricotta and a sweet and salty roasted butternut squash hash: this Caramelized Butternut Squash and Whipped Ricotta Sea Bass is simplicity at its finest. 

Ingredients

  • butternut squash hash:

  • 4 cups butternut squash, finely diced

  • 3 tbsp honey

  • 2 tbsp olive oil

  • 1 tsp dried rosemary

  • 1 tsp dried sage

  • 1 tsp dried thyme

  • Salt and pepper, to taste

  • 4 cloves garlic, very well smashed

  • 1 lemon, wedged

  • ½ cup vegetable stock

  • 1 cup spinach, roughly chopped

  • ⅓ cup toasted walnuts, roughly chopped

  • ½ cup dates, pitted and roughly chopped

  • whipped ricotta:

  • 8 oz ricotta cheese*

  • ½ cup plain greek yogurt

  • Salt, to taste

  • sea bass:

  • 4 fillets sea bass (about 4-6 oz each), pat dry*

  • A pinch of salt

  • 2 tbsp olive oil or butter

  • 1 lemon, juiced

Instructions

  • Preheat the oven to 425 degrees.
  • In a large, ovenproof skillet, toss the butternut squash with the honey, olive oil, rosemary, sage, thyme, salt, pepper, garlic cloves, and lemon wedges. Transfer the skillet to the oven and roast for about 30 minutes, tossing everything at the halfway mark.
  • Meanwhile, in a food processor, whip the ricotta, greek yogurt, and salt until smooth and fluffy. Set aside.
  • Pat the sea bass dry and sprinkle with a pinch of salt. In a second large skillet, heat the 3 tbsp olive oil or butter over medium-high heat. Once hot, add the bass to the hot oil (skin side down, if it has skin). Sear for about 4 minutes on each side, or until the bass is flaky and cooked through. Finish with a squeeze of lemon juice.
  • Once the butternut squash is golden and caramelized, remove the skillet from the oven. Remove the roasted garlic cloves and lemons from the skillet. In a small bowl, mash the garlic. Whisk the juice of the roasted lemons and the stock. Pour the garlic mixture over the butternut squash skillet. Stir in the spinach, walnuts, and dates.
  • Assemble your plate with a base of some whipped ricotta, a spoonful of the butternut squash hash, and a fillet of the crispy fish. Serve and enjoy!

Recipe Video

Notes

  • Any type of ricotta will work here. The higher the fat content, the creamier your whipped ricotta will be, though. 
  • You can substitute the sea bass for any fish you would like. Halibut, Salmon, and Turbot are also great options for this recipe. You may have to adjust the cooking time, though. 
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